RHUBARB CAKE
INGREDIENTS:
CAKE BATTER:
- 40g Pernerka Fine White Spelt flour
- 80g Pernerka Fine Wholemeal Buckwheat flour
- 100g room temperature unsalted butter
- 90g cane sugar
- 1 whole egg + 2 egg yolks
- 40ml whipping cream
- 40g almond flour
- 40g chopped walnuts
- 1 heaped tsp baking powder
TO PREPARE THE RHUBARB:
- 300g rhubarb
- 1 tbsp cane sugar
- Grand Marnier
TIPS AND TRICKS:
Sprinkle the cake with some icing sugar before serving.
If you find rhubarb too tart, you can mix it together with a sweeter fruit such as strawberries.
INSTRUCTIONS:
1) Beat the butter with the sugar in a bowl until light and fluffy. Add the eggs, cream, almond flour and mix well.
2) In a bowl, mix the spelt flour with the buckwheat flour and the baking powder.
3) Add the walnuts into the wet mixture, then add the flour mixture and gently mix these in until all incorporated.
4) Blanch the rhubarb, then peel it and cut into 1cm chunks. Put the prepared rhubarb into a bowl, sprinkle with the cane sugar, then pour the Grand Marnier over it and stir.
5) Pour the cake batter into a greased and floured 20cm cake tin, add the rhubarb and bake in the preheated oven at 180C for 40 minutes. Perform a skewer test for doneness. (Insert a skewer in the middle of the cake. If the skewer comes out crumb free and clean, the cake is done. If the skewer is still a little bit wet from the batter, put the cake back in the oven for a few more minutes and then check again.)
6) Cool the cake down before slicing and serving. Enjoy!