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Title: Ruby Tandoh's Almond Rhubarb Cake
Categories: Cakes
Yield: 8 Servings

125 g Unsalted butter; plus extra
-for greasing
200 g Rhubarb
100 g Caster sugar; +30 g for
-dredging
50 g Light brown soft sugar
3 md Eggs; lightly beaten
1 Lemon; zest of
1/2 ts Almond extract
1 ts Vanilla extract
150 g Ground almonds
75 g Plain flour
2 ts Baking powder
1 pn Salt; generous

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20 cm
loose-bottomed or springform cake tin, and line the base with
parchment.

Wash and trim the rhubarb into 15 cm lengths, then arrange in a small
oven dish. Dredge with the caster sugar, cover with foil and bake in
the preheated oven for 20-25 minutes, or until soft.

While the rhubarb softens, melt the butter for the cake in a small
pan over a low heat. Once melted, whisk in the sugars, eggs, zest,
and extracts. In a separate bowl, combine the ground almonds, flour,
baking powder, and salt. Add the dry ingredients to the wet mixture,
then stir briefly to combine.

Pour the cake batter into the prepared tin. Cut the cooked rhubarb
pieces in half along their lengths to give thin strips, then curl
these randomly on top of the batter in its tin. You could make a
pattern from them if you're a more fastidious cook than me, but I
prefer to just arrange them haphazardly on top to give messy swirls
of rhubarb.

Bake for 40-45 minutes in the preheated oven, or until a knife
inserted into the middle of the cake comes out more or less clean. If
the rhubarb starts to brown at any point, cover the top of the cake
with foil for the remaining cooking time.

Unmould, then let the cake cool on a wire rack. When it's serving
time, use a good serrated knife to saw cleanly through the rhubarb.
And for down days, when even more sweet comfort is called for, serve
it slightly warm, in a thick wedge with lots of vanilla ice-cream.

Recipe by Ruby Tandoh

Recipe FROM: <gemini://gmi.noulin.net/cooking/73.gmi>

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