A true celebration of the season, this cake is packed with the flavours of rhubarb and is made with oil instead of butter for a deliciously light and fluffy texture. It’s perfect for afternoon tea with friends, served with a freshly whipped cream.
INGREDIENTS:
- 180g plain flour
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp ginger
- 100g ground almonds
- 2 large eggs
- 200g caster sugar
- 130ml Olive Oil or Cold Pressed Rapeseed Oil
- 1 tsp vanilla extract
- 1 tbsp natural yoghurt
- 300g rhubarb chopped into 1-2cm pieces
- Large handful flaked almonds
- 12g demerara sugar to sift on top
METHOD:
- Preheat the oven to 180°C/160°C fan, and grease/line a 9-inch baking tin.
- In a large bowl mix the flour thoroughly with the baking powder, spices and ground almonds.
- In a separate bowl whisk together the eggs, sugar, oil, vanilla and yoghurt. Mix thoroughly and add the mixture to the dry ingredients. Stir to combine, then fold in the chopped rhubarb so you have a nice thick cake batter. Tip the mixture into the lined tin and level with a spoon.
- Sprinkle over the flaked almonds and sift the demerara sugar over the top of the cake.
- Bake for 50 mins – 1 hour until a skewer comes out clean and the cake is golden on top. Allow to cool and serve with freshly whipped cream.
You might also like our Infused Rhubarb & Raspberry Gin