Rhubarb and almond cake

A fantastic combination of rhubarb and almonds in a simple yoghurt cake. This rhubarb and almond cake is fresh, moist and wonderfully aromatic thanks to the blend of extracts and spices, while the generous amount of rhubarb gives it a lovely refreshing character. It is one of the most delicious rhubarb cakes I have tasted recently. Everyone loved it without exception, and not a single crumb was left behind! 🙂

Ingredients for the rhubarb and almond cake:

• 120 g butter
• ⅔ cup caster sugar, plus an additional 1 tablespoon sugar
• 2 large eggs
• ¾ teaspoon vanilla extract
• ¼ teaspoon almond extract
• finely grated zest of 1 unwaxed orange
• 1 cup (250 ml) Greek yoghurt
• 1½ cups plain flour
• ½ cup ground almonds
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon ground cardamom
• 750 g rhubarb, cut into 5 cm lengths (do not peel)
• ⅓ cup flaked almonds
• icing sugar, for dusting

All ingredients should be at room temperature. Sift together the flour, baking powder, bicarbonate of soda and cardamom. Set aside.

Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Add both extracts and the orange zest, then mix briefly to combine.

Add the Greek yoghurt alternately with the sifted flour mixture and the ground almonds in two additions, folding gently with a spatula after each addition. Mix only until combined; do not overmix.

Line the base of a 25 cm round cake tin with baking parchment. Spread half of the batter evenly into the prepared tin. Arrange half of the rhubarb pieces over the batter, spacing them slightly apart. Cover with the remaining batter and smooth the surface. Arrange the remaining rhubarb on top. Sprinkle with the flaked almonds and the extra tablespoon of sugar.

Bake at 170°C for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely. Before serving, dust generously with icing sugar.

Enjoy!

Recipe source: The Floating Kitchen.