Rhubarb and Almond Cake

Rhubarb and Almond Cake

Follow the recipe below and share your creation on our Facebook or Instagram account to receive a free Coffee at The Yurt. All you have to do is tag us in your post and we will send you your unique voucher code. Happy baking!

Rhubarb and Almond Cake

Rhubarb and Almond Cake
Rhubarb and Almond Cake

For the Cake:

  • 630g butter
  • 550g sugar
  • 630g ground almonds
  • 380g self raising flour
  • 200g wholemeal flour
  • 50g light rye flour
  • 4 x teaspoons of almond extract
  • 9 x eggs
  • 150ml milk
  • Stewed rhubarb

Method

Cake:

  • Cream the butter, sugar and almond extract together until light and fluffy
  • Add the ground almonds, self raising flour, wholemeal flour, rye flour, beaten eggs and milk
  • Mix until well combined but do not over beat
  • Line 2 x 26cm round cake tins
  • Divide the mixture in half
  • Put two thirds of each half of the mixture into each cake tin, followed by a generous layer of the rhubarb
  • Cover the rhubarb layer with the remaining third of the mixture, then dot a small amount of rhubarb over the top
  • Bake at 160 degrees c for approximately one hour until a skewer inserted into the middle comes out clean
  • Cover with foil if the fruit on the cake starts to burn

Optional….

  • While the cakes are cooking, simmer some of the rhubarb juice with some sugar until thick and syrupy
  • When the cakes are ready, brush the top all over with the syrup and sprinkle on some toasted flaked almonds
  • Delicious eaten warm with cream, but just as good cold!

This is one of the Yurt’s best selling cakes!

Rhubarb and Almond Cake
Rhubarb and Almond Cake
Rhubarb and Almond Cake

Rhubarb and Almond Cake