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.
Ingredients
- ROASTED RHUBARB
- 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
Directions
- 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
