A picture is probably worth a thousand words here. It’s fluffy. It’s juicy. It’s fruity. We’re talking about Mr. most flexible cake in the world, because no matter what fruit you bake it with, it always tastes fantastic. His career began as an apricot cake, years and years ago. When you think about the origins of recipes, sometimes you realize, how old you grew… Ai ai ai.
Cheers to mum.
Mum definitely infected me with the “this is the best cake in the world-fever” and so I baked, tried and tested the recipe over and over in order to getting rid of these almost never-ending amounts of butter in it. I mean – if you eat it every weekend, then it should at least get the predicate “Maybe I’m still not healthy, but I can still put the stamp on it”. What do you all mean? Applesauce and low-fat curd cheese work wonderfully here. My little test eater, the son of a very dear friend, started drooling at the sight of it and in no time, the slice of cake was just gone. Disappeared. Followed by a loud request for a second piece.
Hopefully you will do the same and it will be baked as often in your kitchen as it is in ours – we would of course be very happy to receive feedback (preferably with crumbly fingers)! Let us be part of your kitchen stories.
rhubarb cake with almonds
- cake tin, diameter 24cm
- 300 g rhubarb
- 200 g spelt flour
- 130 g icing sugar
- 100 g butter
- 4 eggs
- 50 g low fat curd
- 50 g applesauce
- 1 tsp. baking soda
- 1/2 grated tonka bean
- ½ tsp. cinnamon
- 1 pinch salt
- 40 g slivered almonds
- Wash the rhubarb thorougly and chop into small pieces.
- Preheat the oven to 180°, grease your cake tin and put aside.
- Mix flour with baking soda, salt, cinnamon and tonka bean.
- Separate the eggs, beat the egg whites until its very compact and chill.
- Put the egg yolks with the soft (!) Butter and icing sugar in a bowl and beat with the mixer until the mixture is clearly creamy and almost white. This may take several minutes.
- Put in the curd and applesauce and mix it quickly again.
- Mix the buttercream and flour until you get a smooth dough. Finally, carefully fold in the egg whites, then add the rhubarb pieces, mix them in with one or two folds and put them into the cake tin (you can leave a handful as a left over, sprinkle it on the dough after having put the dough in the mold, press them into the dough, but just a bit). Sprinkle with slivered almonds.
- Bake for 45-50 minutes on top / bottom heat. At the end you can do the chopsticks test: insert a metal skewer into the dough, no more dough sticks, the cake is ready. Tip: after the baking time, switch off the oven, but let the cake rest inside with the door closed for another 10 minutes. Then you can take it out.
- Let it cool down before taking it out of the cake tin. For decoration, you can sprinkle it with a little icing sugar and decorate it with flowers. Or just enjoy without anything fancy.
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