Almond, Lemon and Rhubarb Cake
The perfect cake for afternoon tea. Sweet but sour rhubarb sits on top of a fluffy almond and lemon cake that is super easy to make and looks as impressive as it tastes.
Ingredients
For the cake
- 300 ml of almond milk
- 1 tbsp cider vinegar
- 1 tsp vanilla extract
- 130 ml light olive oil
- 245 g self raising flour
- 125 g ground almonds
- 115 g caster sugar
- Zest 1 lemon
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
For the toppings
- 3 sticks rhubarb
- 2 tsp caster sugar
Instructions
- Preheat the oven to 180°C.
- In a bowl, stir the milk, cider vinegar, vanilla extract and light olive oil.
- In a separate bowl, add the flour, sugar, baking powder, ground almonds, and lemon zest. Stir to combine.
- Now add the liquid to the dry mix. Stir thoroughly to combine.
- Pour the mixture into a lined, loose-bottomed cake tin.
- Slice the rhubarb in half lengthways and then into approx 2-inch slices.
- Add them to the top of the cake mix and press them down a little.
- Sprinkle with sugar.
- Now place into the oven to bake for roughly 40-45 minutes. Check it’s done by inserting a toothpick into the middle of the cake – if it comes out clean, it’s cooked.
- Once baked, remove from the oven and allow to cool completely.
- Keep cake in the fridge and enjoy.
Notes
8-12 servings