It has been too long since my last recipe. I have been neglecting you all and I want to apologise with this rhubarb, almond and cinnamon cake
I went to visit my Granny on Monday (a bank holiday in the UK) and she provided me with some beautiful rhubarb from the plant that’s going crazy in her garden. I was very pleased to accept I’d spotted this recipe online a few weeks ago and was really keen to give it a go. I absolutely love fruit in cakes, like my Dark Chocolate & Walnut Banana Bread and Apple Crumble Cinnamon Muffins. Yum. So here is a wonderful recipe to use beautiful rhubarb
This recipe uses ground almonds as the main dry ingredient, with just a small amount of flour. If you’re using plain (all-purpose) flour instead of self-raising, make sure you add another 1/2 tsp of baking powder, as it needs the extra ‘lift’. The ground almonds work so well here, not only complementing the rhubarb flavour, but the almonds prevent the cake from becoming too soggy from the fruit juice. A tip when adding the cake to the tin…it’s quite difficult to spread the cake mixture over the first layer of rhubarb (as the batter is quite thick). Don’t worry if you can’t get it perfect, as the cake mix will spread naturally in the oven anyway
Of course I had to add (what else?!) a good helping of cinnamon to this recipe. Rhubarb and cinnamon are nearly as good friends as apple and cinnamon (or peanut butter and chocolate ;-))
- 150g (2/3 cup) unsalted butter,softened
- 150g (2/3 cup) caster sugar, plus 2 tbsp
- 2 medium eggs
- 200g (1 and 1/4 cups) ground almonds
- 100g (4/5 cup) self-raising flour
- 1 tsp baking powder (+ 1/2 tsp if using plain flour)
- 1 tsp cinnamon + extra for sprinkling
- 400g (3-4 stalks) rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat)
- 2 tbsp flaked almonds
- Preheat oven to Gas 4/180C. Grease and baseline a 20cm loose bottom springform tin.
- Cream the butter and sugar together until light and fluffy. Add a small amount of the ground almonds, then beat in the eggs, one at a time.
- Sift the flour, baking powder, ground almonds and cinnamon into the bowl and mix well.
- Spread half the cake mix into the cake tin, then add a layer of rhubarb (avoiding the tin edges). Sprinkle with cinnamon and 1 tbsp of sugar.
- Add the rest of the cake mix on top, then spread the other half of the rhubarb on top of that. Sprinkle with cinnamon and 1 tbsp sugar. Sprinkle with ground almonds.
- Bake for around 1 hour and check cake. It should be firm in the middle, if not, leave for another 10 minutes.
- 7. Leave to cool in the tin. This cake is beautiful served warm as a dessert, or eaten cold with a cup of tea!
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Do you like baking with rhubarb? Any suggestions very welcome!