Strawberry Rhubarb Almond Cake.

Celebrate the strawberry and rhubarb season with this amazing summer cake. Strawberry and rhubarb are a match made in heaven.

This is one of my favourite summer cake, I like to share it with family and friends. The recipe is fail-proof and pretty healthy. The cake has a super moist and fluffy texture, thanks to olive oil and an adding of almond flour. Toasted almond slices on top add a little crispy texture.

Strawberry Rhubarb Almond Cake
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Strawberry Rhubarb Almond Cake

Recipe by Leno RegushCourse: DessertCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

Celebrate the strawberry and rhubarb season with this amazing summer cake. Strawberry and rhubarb are a match made in heaven. This is one of my favourite summer cake, I like to share it with family and friends. The recipe is fail-proof and pretty healthy. Cake has a super moist and fluffy texture, thanks to olive oil and adding of almond flour. Toasted almond slices on top add a little crispy texture.

Ingredients

  • 1 cup unbleached plain flour

  • 1/2 cup almond flour

  • 1/4 teaspoon fine salt

  • 2 teaspoons baking powder

  • 3/4 cup sugar + some for sprinkling

  • 1/2 cup plain Greek yoghurt (or coconut yoghurt for dairy-free version of the cake)

  • 1/2 cup extra virgin olive oil

  • 2 eggs

  • 1 teaspoon vanilla extract

  • half punnet of strawberry, hulled and cut into quaters

  • 1 large or 2 small rhubarb stalks, peeled and cut into 3 cm chunks)

  • 1/2 cup sliced almonds

Directions

  • Pre-heat the oven to 180С (350F). Coat the bottom and side of a 20cm springform pan with nonstick cooking spray. Place circle from a baking paper on the bottom of the pan.
  • In a large bowl whisk the flour, almond meal, baking powder, and salt.
  • In another bowl combine the oil, egg, yoghurt, vanilla extract and sugar, mix well using a wooden spoon. Add the wet to the dry whisking until combined.
  • Pour batter into prepared pan, arrange rhubarb and strawberry slices on top of batter. Sprinkle with sugar and almond slices.
  • Bake for about 60 minutes or until a skewer comes out clean. Let it cool for at least 7 minutes before you remove the ring, then chill completely before the cut. Serve with unsweetened whipped cream. Enjoy!
 

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