Rhubarb and almond cakes
Sep 30, 1975 2:00pm- 1 hr cooking
- Makes 6 Item
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Ingredients
Rhubarb and almond cakes
- 1/2 cup (125ml) milk
- 1/4 cup (40g) blanched almonds, toasted
- 80 gram butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup (110g) caster sugar
- 2 eggs
- 1 cup (150g) self-raising flour
Poached rhubarb
- 250 gram trimmed rhubarb, chopped coarsely
- 1/4 cup (60ml) water
- 1/2 cup (110g) white sugar
Method
Rhubarb and almond cakes
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1Preheat oven to moderate 180°C (160°C fan-forced). Grease a 6-hole texas (¾-cup/180ml) muffin pan.
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2Make poached rhubarb. Place ingredients in medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until rhubarb is just tender. Drain rhubarb over medium bowl; reserve rhubarb and syrup separately.
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3Meanwhile, blend or process milk and nuts until smooth.
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4Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions (mixture might separate at this stage, but will come together later); transfer to large bowl. Stir in sifted flour and almond mixture.
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5Spoon mixture equally among muffin pan holes, bake 10 minutes. Carefully remove muffin pan from oven, divide drained rhubarb over muffins, bake further 15 minutes.
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6Stand muffins 5 minutes,; turn, top-side up, onto wire rack to cool. Serve warm or cold with rhubarb syrup.
Notes
Thanks to hothouse growing, rhubarb is available all year, so you can indulge in a hot pie or crumble as well as any number of luscious desserts matching rhubarb with berries and cream or mascarpone whenever you like. Be sure to discard every bit of the vegetable's leaf and use only the thinnest stalks (the thick ones tend to be stringy).
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