Rhubarb & almond loaf
A delicious dense cake which makes a perfect pudding with a dollop of creme fraiche or vanilla ice cream. If you like almonds or almondy cakes & patisseries you will love this, have a slice for breakfast, brunch or snack. The gluten free version works well too.
INGREDIENTS
Serves 8
line a loaf tin
200g rhubarb cut into 2cm pieces
75g caster sugar
50ml water
190g unsalted butter
190g caster sugar
140g plain, gluten free or spelt flou
1tsp baking powder
50g ground almonds
3 eggs
1/2 tsp ground cinnamon
1/2 tsp ground ginger
25ml milk
15g flaked almonds
50ml water
Preheat oven to 180°C
Chop the rhubarb into 2cm pieces, place in a pan with water & sugar. Cook gently until soft.
Mix butter & sugar with a hand held whisk until pale yellow. Sift in flour, baking powder, ground almonds, cinnamon, ginger and mix. Add eggs one at a time, mix well. Add milk and rhubarb, incorporating all the liquid. Pour into a loaf tin, sprinkle flaked almonds on top and bake for approximately 40 minutes until a skewer comes out clean.
Approximate cost £4.90
