Rhubarb and Raspberry Almond Cake
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Total: 1 h 5 min
·Prep: 25 min
·Cook: 40 min
A balance of sweetness complemented by the taste of rhubarb and raspberries. The perfect combination for any occasion.
Ingredients
8
200 g ground almonds
100 g sugar
100 g butter
300 g fresh rhubarb
1 and 1/2 cups all-purpose flour
1/2 cup ground almonds
6 eggs
1 cup sugar
120 g melted and cooled butter
1 teaspoon baking powder
200 g fresh or frozen raspberries (note: do not thaw the raspberries)
powdered sugar for decoration
Preparation
Crumble: In a bowl, mix the sugar, ground almonds, and warm butter. Use your hands to work the mixture until crumbs form, creating the crumble.
Cake: Sift the flour and mix it with the ground almonds. Beat the eggs with the sugar in a mixer until the mixture becomes fluffy. Add the melted and cooled butter, the flour with almonds, and the baking powder. Mix until all ingredients are combined.
Line a 26 cm diameter springform pan with parchment paper. Place the cake batter in the pan, then arrange sliced rhubarb and raspberries on top. Sprinkle with the prepared crumble. Preheat the oven to 180°C and bake for about 60 minutes. Check with a toothpick to see if the cake is fully baked.
Let the cake cool, dust with powdered sugar, and decorate with fresh raspberries.
The cake can be served with ice cream.
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