Rhubarb and Almond Cake | Nourish
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Rhubarb and Almond Cake

Posted: Wed, 21 September 2016, 16:33

This is a moist cake made with equal amounts of ground almonds and flour. The rhubarb is caramelised with some ground cardamom seeds and cinnamon. This recipe is for a 22cm loose based tin.


125g organic ground almonds

125g organic all-purpose flour

½ tsp. baking powder

175g caster sugar

3 large free range/organic eggs

115g soft butter

110g coconut oil

2 cardamom pods

½ tsp. ground cinnamon

3 or 4 stems of rhubarb


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.

 Pre-heat the oven to 180 degrees centigrade (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.

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