We’re welcoming the beginning of rhubarb season with this delicious recipe from our archives by food writer and photographer @EvaKosmosFlores. It’s quick and simple to put together, and works perfectly using our five-piece bake set so you can choose what size cake suits you and your family this Easter.
SEASONAL RHUBARB & ALMOND CAKE
RHUBARB & ALMOND CAKE RECIPE
FOR THE CAKE:
• 2 cups flour
• ⅓ cup ground almonds
• 1 ¾ teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 6 tablespoons unsalted butter
• 1 ¼ cups granulated sugar
• 2 eggs
• 2 egg yolks
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• ¾ cup plus 1 tablespoon whole milk
• 3 rhubarb stalks (cut in half lengthwise for a total of 6 pieces)
• 2 tablespoons sliced almonds
• 1 tablespoon icing sugar
FOR THE VANILLA SYRUP:
• ¼ cup granulated sugar
• ¼ cup water
• 1 teaspoon vanilla extract
For Preheat oven to 200C. Lightly grease a roughly 12x9 inch sheet tin - the biggest tray in our bake set works well for this - and line the bottom with parchment paper before setting aside. 2
Mix together the flour, ground almonds, cinnamon, ground ginger and salt in a large bowl until combined and set aside. The larger bowl in our prep set works well here. 3
Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment at medium speed until smooth and fluffy, about 1-2 minutes. Add the eggs, one at a time, beating well after each addition, then both yolks at once and beat until smooth. Add the honey and vanilla extract and mix until combined. 4
Add half of the flour and mix until partially combined, then add half of the milk and mix until smooth. Add the remaining flour mixture and mix until nearly combined, then add the remaining milk and mix until smooth. 5
Pour the mixture into the baking tray. Lay the rhubarb stalks long-ways in the pan on top of the cake batter. Place the pan in the oven and bake until golden brown on top and a toothpick inserted into the cake comes out clean, about 45-50 minutes. 6
To make the vanilla syrup, in a small saucepan bring the sugar and water to a boil over medium heat. Remove the heat, stir in the vanilla extract and set aside to cool.
As soon as you remove the cake from the oven, pour the syrup over it. Allow the cake to cool completely, then sprinkle with the sliced almonds and icing sugar. Serve immediately while the cake is still warm.
YOU MIGHT LIKE
White with Blue Rim Bake Set
White with Blue Rim Saucedish
White with Blue Small Tray
It wouldn’t be Easter without Hot Cross Buns. This recipe by food writer and photographer Eva Kosmos Flores from adventuresofcooking.com includes cinnamon and cloves for added spice and uses our bake set...
Get your whole household involved in baking this Easter with these simple and delicious recipes from London based baker, Lily Vanilli. We love Lily’s idea for sourcing edible flowers...