Rhubarb and almond cake
Sep 30, 2011 2:00pm- 25 mins preparation
- 1 hr 10 mins cooking
- Serves 10
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Ingredients
Rhubarb and almond cake
- 185 gram butter, softened
- 1 cup (220g) caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup (100g) almond meal
- 1 cup (145g) plain flour
- 1 teaspoon baking powder
- pinch of salt
- 300 gram rhubarb, trimmed to 5cm pieces
- 2 tablespoon jam, melted
- 2 tablespoon flaked almonds, lightly toasted
Method
Rhubarb and almond cake
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1Preheat the oven to 170°C. Butter and line a 22cm springform tin.
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2Beat the butter and sugar in the bowl of an electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla.
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3Fold in the almond meal and sift in the flour, baking powder and salt, mixing gently to combine.
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4Stir through 2/3 of the rhubarb, then spoon the mixture into the prepared tin and smooth the surface.
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5Decorate the top with the remaining rhubarb pieces.
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6Bake for 1 hour and 10 minutes or until a skewer comes out clean when inserted into the centre of the cake.
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7Allow cake to cool in the tin for 5 minutes before brushing generously with the jam and sprinkling with the almonds.
Notes
Rhubarb is available all year round. For the best flavour, choose thin, magenta coloured stalks over thicker green ones.
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