Almond cake with rhubarb and raspberries

An incredibly delicious almond cake topped with a crunchy almond crumble, tart rhubarb, and juicy raspberries. Rhubarb season has just begun – time to make the most of it! Frozen raspberries work perfectly here (no need to defrost). The cake is soft, moist, and stays fresh for many days. Highly recommended!

Ingredients for almond cake with rhubarb and raspberries:

• 1¼ cups plain cake flour
• 1/4 cup ground almonds
• 1 whole egg
• 4 egg yolks
• 3/4 cup caster sugar
• 120 g butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 400 g rhubarb, cut into small pieces (no need to peel)
• 200 g raspberries (fresh or frozen, do not thaw)

All ingredients should be at room temperature. Sift the flour and baking powder, then mix with the ground almonds and set aside.

In a mixing bowl, beat the egg, egg yolks, and sugar until pale and fluffy. Add the vanilla and mix again. Add the dry ingredients and the cooled melted butter. Gently fold together with a spatula or whisk until just combined.

Transfer the batter into a lined 33 × 23 cm baking tin and level the surface. Scatter the rhubarb and raspberries evenly over the top, then sprinkle with almond crumble.

Bake at 175°C for 45–50 minutes, or until a skewer inserted comes out clean. Remove and cool in the tin before slicing.

Ingredients for almond crumble:

• 180 g ground almonds
• 100 g sugar
• 16 g vanillin sugar (or sugar with real vanilla)
• 100 g butter, melted

Combine the almonds, sugars, and melted butter in a bowl. Mix with your fingers to form a crumbly texture. Adjust if needed – add more almonds if too wet, or more butter if too dry.

Enjoy!