This rhubarb, ginger, and almond cake is a simple yet flavourful bake. The tartness of rhubarb pairs well with the warmth of ginger, while ground almonds add a soft texture. Enjoy it on its own or with a dollop of cream.
If you don’t have stem ginger, just flavour the cake with ½ ground ginger and mix the rhubarb with 30g of sugar before using.
Ingredients (serves 8-10)
- 400g rhubarb, washed and trimmed into 2-3cm pieces
- 135g caster sugar
- 125g soft unsalted butter and extra for greasing
- 3 large eggs
- 125g self-raising flour
- 50ml milk
- 100g ground almonds
- 1 tsp vanilla paste
- 5 pieces of stem ginger finely chopped
- 30ml ginger syrup from the jar
- ¾ tsp baking powder
- Zest of 1 lemon
- 1 tsp demerara sugar
- Icing sugar to dust
Method
Preheat the oven to 200C and grease a springform cake tin.
In a bowl, mix the rhubarb with the ginger syrup or sugar and leave to the side.
In a mixing bowl, using a hand held mixer, beat the soft butter with the sugar and vanilla paste until pale and fluffy. Add the eggs, one at a time adding a tbsp of flour each time to stop them from curdling. Add the almond flour and whisk. Then fold in the flour to which you have added the baking powder, the milk, the chopped stem ginger and lemon zest and use a spatula to fully incorporate.
Spoon the batter into the cake tin and top with the ginger pieces. Sprinkle with demerara sugar and bake until a skewer comes out dry, approximately 45-50 minutes.
Leave to cool in the tin, remove, dust with icing sugar or whipped cream and serve.