What you’ll need
140g unsalted butter, plus more for greasing
4 egg whites
½ cup caster sugar
1 teaspoon rosewater
⅔ cup almond meal
⅓ cup The Healthy Baker Plain Flour
pinch sea salt
2 cups rhubarb, cut into small chunks
1
Preheat oven to 180°C and grease a fluted cake mould or bundt tin.
2
Melt the butter then let cool to room temperature. Whisk together the egg whites, sugar and rosewater until soft peaks form.
3
Fold through the almond meal, flour and salt and finally add the cooled butter and mix until well combined.
4
Spoon mixture into cake tin, top with the rhubarb, sprinkle with extra sugar and bake for 30 minutes or until the cake is cooked through.
5
