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24 May Rhubarb & Orange Almond Cake

Posted at 17:21h in Cakes by Thea Tillberg 21 Comments

Seriously, two rhubarb recipes in a row? Sorry… (Not really sorry) I just can’t help it. If you read my last post you’ll know how much I love rhubarb and I can assure you that this will not be the last rhubarb recipe for awhile. Another thing I love is a cake with a nice and golden crumb. If you’re anything like me(loves rhubarb and golden crumbs) you’ll love this cake. The base consists of almond flour which makes it super moist and fluffy. The buckwheat flour adds a nice flavor and lightness to the cake and the corn starch gives it a nice crumb. Add rhubarb stalks for tartness, orange zest for a subtle citrus flavor, flaked almonds and a sprinkle of raw cane sugar on the top for some extra crunch. Then you’ve got your early summer dream cake.

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This Friday I had my last math test and handed in my last lab rapport ever! In only a few weeks I’ll be done with high school forever and it feels sooo weird. A part of me is thrilled about it and I’m really looking forward to whatever happens after the summer, but I’m also sad that I wont be able to see my friends every single day anymore. I guess we’ll just have to make the most out of the few weeks we have left. If you want to show your friends how much you appreciate them you should make this rhubarb & orange almond cake for them and celebrate that the summer is finally here.

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Notes

  • The recipe was adapted from Sainsbury Magazine. If you don’t want to make a gluten free cake you can follow the original recipe to a tee. The only changes I’ve made is to use a mix of gluten free flours and some extra baking powder instead of self raising flour.
  • If you’re not a fan of orange zest in desserts you can substitute it with lemon zest or maybe the seeds from a vanilla pod and rub into the sugar.
  • I always bake with almond flour which is more finely ground than almond meal but you can bake with whatever you have on hand.
  • When you mix together the batter it’ll look very dry but that’s how it should be. Do not add any liquid to the batter, just follow the recipe and everything will be alright.
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Rhubarb & Orange Almond Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings

Ingredients

  • 150g salted butter, at room temperature
  • 150g golden caster sugar
  • 2 medium eggs
  • 200 g almond flour (or ground almonds)
  • finely grated zest of 1 orange
  • 50 g buckwheat flour
  • 40 g corn starch
  • 1 tsp psyllium husk
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 400g rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat)
  • 2 tbsp flaked almonds
  • 1 tbsp raw cane sugar

Instructions

  1. Preheat the oven 180°C. Grease a 22cm springform tin and line the base and sides with parchment paper.
  2. Cream together the butter and sugar in a bowl with an electric whisk until pale and fluffy. Whisk in the eggs one at a time until creamy, beating well between each addition. Add the almond flour (ground almonds) and orange zest, sift over the buckwheat flour, corn starch, psyllium husk and baking powder and mix well.
  3. Spoon half the mixture into the tin, carefully spreading it right to the edges. Arrange just under half the rhubarb on top, keeping it away from the edges of the tin.
  4. Spoon over the rest of the cake mixture and spread it to cover the rhubarb. Arrange the rest of the rhubarb on top, in a circle, filling in any gaps and keeping it away from the edges. Scatter over the flaked almonds and sprinkle with raw cane sugar.
  5. Bake for 1 hour(make sure to look after 45-50 min) or until golden, cover with a tent of foil and bake for another 10-15 minutes until firm to the touch in the middle. Leave in the tin to cool for about 10 min before transferring to a wire rack. If not serving warm, allow to cool completely.

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21 Comments
  • Christine // my natural kitchen
    Posted at 20:47h, 24 May

    This is the perfect early summer cake! It looks beautiful, and I’m all about rhubarb right now too. Beautiful! xo

  • Josefine
    Posted at 23:10h, 24 May

    I know exactly how you feel – I am ending high school in just a few weeks too, and it is definitely the weirdest feeling ever. Enjoy the last weeks! I hope they’ll be amazing for you 🙂
    Wonderful cake – I could totally eat this right now. Yum!

    • Thea Tillberg
      Posted at 18:01h, 25 May

      Thanks Josefine! I hope your last weeks will be great too 🙂

  • Amanda Paa
    Posted at 23:33h, 24 May

    i posted two rhubarb recipes in a row as well – it’s hard to have enough! i literally can smell this cake baking from here, and i love how you snuggled the rhubarb into the top. such a spring delight. xo

    • Thea Tillberg
      Posted at 18:00h, 25 May

      Thanks Amanda! Glad I’m not the only one who can’t get enough of rhubarb right now!

  • Mariana @The Candid Kitchen
    Posted at 11:07h, 25 May

    Love a golden crumb too. These pics are telling me a slice of this would be haven with a white coffee x

    • Thea Tillberg
      Posted at 18:00h, 25 May

      Thanks Mariana! Golden crumbs are the best 🙂

  • Christine Roberts
    Posted at 11:13h, 25 May

    Good on you Thea! I love your blog…
    Can’t wait to try this gf version on my granddaughters: Tahunui and Amotai.
    How do you think it would go with a little less sugar? (I’m trying to cut down – especially for the kids).
    Best wishes for everything!
    Christine

    • Thea Tillberg
      Posted at 17:59h, 25 May

      Thanks Christine! If you cut down the sugar the structure of the cake could be affected. Try substituting the caster sugar with raw cane sugar (preferably pulsed in a food processor) since it’s a little bit healthier and reduce the amount to 110-120 g. I would not advice you to use less sugar than that. Please let me know how it turned out! 🙂

  • Abby
    Posted at 18:32h, 26 May

    These photos are STUNNING, Thea! And congrats on completing high school! Will you be attending university this fall?<3

    • Thea Tillberg
      Posted at 23:36h, 26 May

      Thanks Abby! To be honest I don’t really know yet… 😉

  • Crista
    Posted at 20:52h, 26 May

    “I’m mad that she posted two rhubarb recipes in a row” said no one ever.

    Also, are there really people on this earth who don’t enjoy orange zest?! They crazy.

    • Thea Tillberg
      Posted at 23:37h, 26 May

      I know, rhubarb and orange zest is the best!!

  • Renee Kemps
    Posted at 22:28h, 28 May

    This one is soooo gorgeous!! And I love rhubarb and a good crumb too, so I’ll definitely like this cake. And congratulations on finishing school! YAAAAAAAY! Are you going to University now? So exciting!!

    • Thea Tillberg
      Posted at 13:32h, 29 May

      Thanks Renee! I’ll probably wait until next year 🙂

  • Milly Fletcher
    Posted at 11:04h, 29 May

    Hi there! I was just wondering if psyllium husk is really needed? I can’t get hold of any and so want to bake this cake!

    Thanks

    Milly

    • Thea Tillberg
      Posted at 13:33h, 29 May

      You could probably make it without the psyllium husk. It’ll be a little bit more crumbly but it should still hold together 🙂

  • July Things - Warm Vanilla Sugar
    Posted at 18:12h, 31 July

    […] looking recipes and awesome photos. Thea is 18 (SERIOUSLY!!) and posts great recipes like this Rhubarb and Orange Almond Cake. I’ve been swooning over it like […]

  • Eden Passante
    Posted at 23:52h, 28 October

    This looks so good! I love the pattern you did on top too! So pretty!