Nourish - Rhubarb and Almond Cake
This recipe is for a 22cm loose-based tin.
- Begin by preparing the rhubarb; chop the stems into 2 or 3 cm lengths.
- Melt 1 tbsp. of the butter with 2 tbsp. of the sugar in a heavy-based pan. Allow the butter and sugar to melt before adding the rhubarb, cinnamon and ground cardamom seeds.
Move the pieces around until they are completely coated with the caramel and just slightly cooked. Don’t allow the rhubarb to break up; it will cook through in the oven.
- Remove from the heat and set aside to cool.
- Preheat the oven to 180 C (gas 4).
- Prepare the cake tin by lining it with non-stick baking paper.
- Using an electric mixer, beat the butter, coconut oil and remaining sugar until soft, light in colour and fluffy.
- Add the eggs one at a time (use a tsp. of flour with each egg if it tends to curdle). Ensure the eggs are completely incorporated before folding in the sieved flour, baking powder and ground almonds.
- Spoon 2/3 of the cake mix onto the base of the prepared cake tin and spread it to the edges.
- Gently spoon the cooled rhubarb onto the cake mix; including the juices from the pan.
- Dollop the remainder of the cake mix evenly on top. Bake in the oven for at least 30 minutes before checking if it is done.
If the top is browning too much, leave some tinfoil on top for the latter stage of baking.
Test the cake with a skewer to ensure it is cooked in the middle.
- Leave the cake to cool in its tin before slicing. Serve with crème Fraiche or yoghurt.
Rhubarb contains plenty of fiber making it a good friend of your digestion; as well as containing plenty of vitamin K and calcium for healthy bone growth, vitamins C and A to promote healthy skin, mucous membranes and vision, as well as antioxidant support.