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  • Sarah L Samuels

Rhubarb and Almond Loaves

Updated: Jun 27


I think this has to be my all time favourite cake I have made! I have always loved rhubarb and anything with almonds in it so this is my kind of cake!!!


When I had my cafe I used to make a gluten free version of this cake and it was extremely popular. I saw some lovely pink rhubarb in the supermarket this week and had to make this recipe. It is also dairy free!!



It is an oil based cake and is really light and fluffy and really tastes delicious.




To start pre- heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line 2 x 1 lb loaf tins.



Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment. Then on a medium speed whisk the sugar, eggs, oil and almond essence until light and fluffy.


Then add the flour, baking powder and ground almonds by folding in gently until fully incorporated.



Finally add the chopped rhubarb and fold through the cake mixture.



Then divide the mixture between the two prepared loaf tins and sprinkle on the flaked almonds.



Bake in the pre-heated oven for 45-50 minutes or until cake tester comes out clean.





Rhubarb and Almond Loaves


Sarah’s Servings: 16

Sarah's skill: Easy

Baking time: 45-50 minutes


Ingredients


225g Caster Sugar

4 Large eggs

240ml Sunflower oil

1 tsp Almond essence

240g Self Raising Flour

1 tsp Baking powder

50g Ground almonds

3-4 sticks of rhubarb (cut into 2cm pieces)

2 tbsp Flaked almonds


Method

  1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease and line 2 x 1 lb loaf tins.

  3. Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.

  4. Whisk the sugar, eggs, oil and almond essence until light and fluffy.

  5. Add the flour, baking powder and ground almonds and fold until all the flour is combined.

  6. Fold in the rhubarb and divide into the two loaf tins and sprinkle on the flaked almonds.

  7. Bake in the oven for 45-50 minutes or until cake tester comes out clean.


Equipment Used







Sarah’s extra slice......

Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have lovely light and fluffy loaves.


This cake can be frozen for up to 3 months.

You can bake in a 2lb loaf tin - bake for 1 hour then check with a cake tester and bake for a further 10 minutes or until the cake tester comes out clean.



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