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Serves 8

Rhubarb and Almond cake

This cake is awesome. Rhubarb works so well with almonds and it’s a lovely light and moist cake.


    • 350g trimmed rhubarb, chopped into 4cm pieces
    • 2 tablespoons honey/maple syrup
  • CAKE
    • 200g ground almonds
    • 1.5 tsp bicarb of soda
    • 1 tsp vanilla
    • 90g melted coconut oil
    • 1 egg yolk
    • 80g honey/maple syrup
    • 5 egg whites
    • 2 tablespoons flaked almonds


  • Preheat oven to 200°C.
  • Place rhubarb in a roasting dish and cover with 2 tbsp honey/maple syrup. Mix around and then bake in the oven for 15 minutes, ensuring the rhubarb holds its shape.
  • Reduce the oven to 160°C.
  • Line a cake tin with baking paper.
  • Add the ground almonds, bicarb, vanilla, coconut oil, egg yolk, and honey/maple syrup into a food processor and mix until smooth. This mixture will be quite thick.
  • Whisk the egg whites in a bowl until foamy and then fold into the rest of the cake mixture.
  • Pour into the cake tin and evenly place the pieces of rhubarb over the top. Sprinkle the flaked almonds on top.
  • Bake for 1 hour or until a knife comes out clean from the middle of the cake.
  • Leave to cool on a wire rack.
  • Kcal: 330
  • Protein: 8.5g
  • Fat: 27g
  • Carbs: 11g
  • Fibre: 3.9g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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