Rhubarb and Almond Cake
Serves 8 • Prep 10 mins • Cooking 30 mins
A deliciously sweet yet nutty cake that is perfect for afternoon tea!
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
Preheat oven to 180°C and grease a fluted cake mould or bundt tin.
Melt the butter then let cool to room temperature. Whisk together the egg whites, sugar and rosewater until soft peaks form.
Fold through the almond meal, flour and salt and finally add the cooled butter and mix until well combined.
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.