KITCHEN | Flourless Rhubarb + Lemon Cake
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Flourless Rhubarb + Lemon Cake When baking I use unrefined raw sugar that I've blended in my upright blender until powdered. You can also use caster sugar if preferred.
250g rhubarb (about 4 decent stalks/2 cups finely sliced), sliced into 1cm pieces
2 1/2 cups (275g) almond meal (ground almonds)
150g soft butter
3/4 cup (150g) blended unrefined raw sugar* see headnotes
1 teaspoon pure vanilla extract
the finely grated zest of 1 large lemon
4 free-range eggs, at room temperature
blended unrefined raw sugar or pure icing sugar (confectioners), to dust, optional
Preheat oven to 180C/350F. Grease and line the base and sides of a 9 inch/23cm cake tin with baking paper.Combine the rhubarb and almond meal in a large bowl, mixing well to evenly coat the rhubarb in almond meal (this will prevent the rhubarb from sinking to the bottom of the cake during cooking). In another bowl combine soft butter, sugar and extract and beat with an electric beater or wooden spoon until light and fluffy. Add zest and one egg at a time, beating well between each addition. Add the wet mixture to the almond meal and stir to combine. Pour into the cake tin, smooth off the top with a spatula and bake for 60-65 minutes or until golden and a skewer comes out clean when pressed into the centre of the cake. Remove from the oven and set aside for 5 minutes before removing the tin and transferring to a wire rack to cool. Serve dusted with icing sugar. Will keep 3 days airtight, or refrigerated for longer.
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