Gluten-Free Rhubarb, Lemon and Almond Cake
Gluten-Free Rhubarb, Lemon and Almond Cake is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly dessert. This recipe serves 8 and costs $1.35 per serving. One portion of this dish contains roughly 13g of protein, 33g of fat, and a total of 439 calories. This recipe from Foodista requires eggs, castor sugar, rhubarb, and almond meal. 4 people found this recipe to be scrumptious and satisfying. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 33%. If you like this recipe, take a look at these similar recipes: Rhubarb Almond Cake {Gluten Free}, Gluten Free Lemon, Almond And Polenta Cake, and Gluten-free lemon polentan almond cake.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 eggs
150 grams (1/3 cup) castor sugar
125 grams (9 tablespoons) extra soft butter, or dairy-free margarine
300 grams (3 cups) almond meal (ground almonds)
50 grams (1/2 cup) rice flour
1 teaspoon baking powder
1 Zest of lemon
4 stalks of rhubarb (approx 150 g)
2 teaspoons castor sugar, extra
Equipment:
baking paper
cake form
bowl
oven
blender
skewers
Cooking instruction summary:
Pre-heat the oven to 180 C/355 F. Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper. Wash the rhubarb stalks, cut into 1 inch lengths and while still slightly damp from washing, in a small bowl combine with the 2tsp of extra castor sugar to coat and set aside. Beat the eggs and sugar using either a hand-held electric beater or a stand-up mixer for 5 minutes until very thick and pale in colour. Slowly beat in the soft butter, then beat for a further few minutes. A few small lumps of butter will remain, this is okay. Gently fold in the almond meal, rice flour, baking powder and lemon zest. Spoon the mixture into the cake tin. Dot the rhubarb pieces on top, gently pushing them down into the batter a little. Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender. Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side. Enjoy!
Step by step:
1. Pre-heat the oven to 180 C/355 F. Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper. Wash the rhubarb stalks, cut into 1 inch lengths and while still slightly damp from washing, in a small bowl combine with the 2tsp of extra castor sugar to coat and set aside.
2. Beat the eggs and sugar using either a hand-held electric beater or a stand-up mixer for 5 minutes until very thick and pale in colour. Slowly beat in the soft butter, then beat for a further few minutes. A few small lumps of butter will remain, this is okay. Gently fold in the almond meal, rice flour, baking powder and lemon zest. Spoon the mixture into the cake tin. Dot the rhubarb pieces on top, gently pushing them down into the batter a little.
3. Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender.
4. Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side. Enjoy!
Nutrition Information:
covered percent of daily need
