Gluten-Free Rhubarb, Lemon and Almond Cake
eatoplan
October 22, 2024
- Preheat the Oven:
- Preheat your oven to 180°C (355°F).
- Grease a 25 cm (9 inch) cake tin and line the bottom with a round of baking paper.
- Prepare the Rhubarb:
- Wash the rhubarb stalks and cut them into 1-inch lengths.
- In a small bowl, combine the rhubarb pieces with 2 tsp of extra caster sugar to coat. Set aside.
- Make the Batter:
- In a large mixing bowl, beat the eggs and sugar using a hand-held electric beater or a stand mixer for 5 minutes, until the mixture is thick and pale in color.
- Slowly add the softened butter and continue to beat for an additional few minutes. It’s fine if a few small lumps of butter remain.
- Gently fold in the almond meal, rice flour, baking powder, and lemon zest until just combined.
- Assemble the Cake:
- Spoon the batter into the prepared cake tin, spreading it evenly.
- Dot the rhubarb pieces on top of the batter, gently pushing them down slightly.
- Bake the Cake:
- Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean and the rhubarb is tender.
- Cool and Serve:
- Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
- Dust the cooled cake with icing sugar and serve with softly whipped cream on the side.
Reviews
Ingredients:
Adjust Servings
| 4 eggs | |
| 0.33333334cup castor sugar | |
| 9tablespoons dairy-free margarine soft | |
| 3cups almond meal (ground almonds) | |
| 0.5cup rice flour | |
| 1teaspoon baking powder | |
| 1 lemon zest | |
| 4stalks rhubarb (approx 150 g) | |
| 2teaspoons castor sugar |
Directions
1.
Preheat the Oven
1. Preheat your oven to 180°C (355°F). | 2. Grease a 25 cm (9 inch) cake tin and line the bottom with a round of baking paper.
Mark as complete
2.
Prepare the Rhubarb
1. Wash the rhubarb stalks and cut them into 1-inch lengths. | 2. In a small bowl, combine the rhubarb pieces with 2 tsp of extra caster sugar to coat. Set aside.
Mark as complete
3.
Make the Batter
1. In a large mixing bowl, beat the eggs and sugar using a hand-held electric beater or a stand mixer for 5 minutes, until the mixture is thick and pale in color. | 2. Slowly add the softened butter and continue to beat for an additional few minutes. It’s fine if a few small lumps of butter remain. | 3. Gently fold in the almond meal, rice flour, baking powder, and lemon zest until just combined.
Mark as complete
4.
Assemble the Cake
1. Spoon the batter into the prepared cake tin, spreading it evenly. | 2. Dot the rhubarb pieces on top of the batter, gently pushing them down slightly.
Mark as complete
5.
Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean and the rhubarb is tender.
Mark as complete
6.
Cool and Serve
1. Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. | 2. Dust the cooled cake with icing sugar and serve with softly whipped cream on the side.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
Share Your Thoughts