Gluten-Free Rhubarb, Lemon and Almond Cake
Ingredients
4 eggs
150 grams castor sugar
300 grams almond meal (ground almonds)
50 grams rice flour
1 teaspoon baking powder
4 stalks of rhubarb (approx 150 g)
2 teaspoons castor sugar, extra
Powdered sugar for dusting
Preparation
1
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. Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender.
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About
This recipe can easily be made dairy-free, simply by using dairy-free margarine in place of the butter. I used brown rice flour, but feel free to use white rice flour
Yield:
8
Added:
November 17, 2010
Comments
July 8, 2011
The recipe sounds delicious! I don't have caster sugar on hand, but will pick up some right after I get the fresh rhubarb at the farmer's market. :-) (P.S. Please note that "merengue" is a Latin dance) Cheers!