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KITCHEN | Flourless Rhubarb + Lemon Cake

My Darling Lemon Thyme is the creation of Emma Galloway. A mother, chef, photographer and old friend (previously she has written a pretty delicious chocolate and date slice recipe for us, one of our favourite posts of all time).

Her food blog has captured the attention of many, winning awards and accolades. Listed as one of the top 10 food blogs in Babbles 100 Best Bloggers 2013, Emma has been featured on Epicurious, Taste.com.au, The Guardian, and was a finalist in the 2013 Pedestrian Blogster Awards. But her biggest prize may be just around the corner as right now she is winging her way to Las Vegas to compete in the Academy Awards of food blogs; The Saveur Best Food Blogs Awards. 

As a finalist in the Best Original Recipes category, a top selling book now available in stores and international recognition abound; success could not have come to a more deserving person. We are so excited to see her images and world come to life in print and can't wait to see what's up next for Emma.

Recipe & Images by Emma Galloway | My Darling Lemon Thyme

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. 
Serves 8-10

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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