Rhubarb frangipane cake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 65g unsalted butterplus extra for the tin
- 1 large or 2 small sticks forced rhubarb
- 30g caster sugar
- 30g wholemeal floursifted
- 2g fine sea salt
- 65g ground almonds
- 100g caster sugar
- 5ml almond extract
- 90g (roughly 2-3 eggs) egg whitesroom temperature
- 30g flaked almonds
- crème fraîche, mascarpone or ice creamto serve
Nutrition: per serving
- kcal444
- fat26.8g
- saturates9.5g
- carbs39.5g
- sugars34g
- fibre1.3g
- protein9.8g
- salt0.9g
Method
step 1
Melt the butter in a small pan over a medium-high heat, whisking constantly, until darkened and smelling nutty.
step 2
Heat the oven to 200C/fan 180C/gas 6, butter and line a 15cm cake tin. Thoroughly wash the rhubarb, cut into 1cm chunks and put in a mixing bowl. Toss with the sugar and leave to one side to macerate while you make the cake.
step 3
Tip the flour into another large mixing bowl with the salt, ground almonds and caster sugar, and stir to fully combine.
step 4
In a separate large bowl, whisk together the almond extract and egg whites until just starting to turn frothy.
step 5
Tip the dry ingredients into the egg white mixture and gently fold together until combined. While the butter is still hot, pour into the batter mixture and gently whisk until the butter is incorporated and the mixture is smooth. Evenly pour the batter into the prepared cake tin.
step 6
Gently press in the chopped rhubarb and sprinkle with the flaked almonds.
step 7
Bake for 15 minutes, then reduce the temperature to 180C/fan 160C/gas 4 and bake for a further 20-25 minutes or until cooked through. It will look gooey and soft because of the water within the fruit. If the cake starts to brown too much, cover the top with foil. Serve with a scoop of crème fraîche, mascarpone or ice cream, if you like.
