Delicious and seasonal cake with rhubarb, oranges and pistachio.
Course Cake and cookies
Cuisine Dutch
Keyword almond flour, almonds, oranges, rhubarb
Prep Time 20 minutesmins
Cook Time 1 hourhr25 minutesmins
Total Time 1 hourhr45 minutesmins
Servings 8people
Calories 616
Equipment
1 baking tin of 22 cm diameter
Ingredients
250 grbutterat room temperature
250grsugar
5eggs
125grflour
125gralmond flour
1tspbaking powder
1/2 tspsalt
1tspvanille essence
1tspgingergrated or ground
1orangejuice or zest
250grrhubarbin slices
80grpistachiochopped
2tbspalmond slivers
Instructions
Preheat the oven to 165˚C (bottom and top heat)
Place the butter and sugar in the bowl of your stand mixer and whisk until light and fluffy. Add the eggs one by one. Let it whisk through. Add the vanilla essence and the orange juice.
Mix the flours with the baking powder, salt and ginger powder.
Add the flour mix to the egg mixture and whisk until just combined.
Cut the rhubarb in small slices and add this to the batter together with the chopped pistachio. Add the orange zest and spoon everything through.
Cover a baking tin with baking paper or grease the sides. Pour the batter into the baking tin. Sprinkle the almond slivers over the top.
Bake the cake in the preheated oven for about 1 hour and 25 minutes but check half way if it is not going to fast. When the cake becomes too dark cover with aluminium foil and leave to cook for a bit longer.
Remove from the oven and check with a wooden skewer if the cake is cooked in the middle. Leave to cool completely before cutting.