Rhubarb Cake with Orange and Pistachio

Delicious and seasonal cake with rhubarb, oranges and pistachio.

Course Cake and cookies

Cuisine Dutch

Keyword almond flour, almonds, oranges, rhubarb

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings people

Calories 410

Author Simone

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.
250 gr butter, 250 gr sugar, 5 eggs, 1 tsp vanille essence, 1 orange
Mix the flours with the baking powder, salt and ginger powder.
125 gr flour, 125 gr almond flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ginger
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.
250 gr rhubarb, 80 gr pistachio
Cover a baking tin with baking paper and grease the sides. Pour the batter into the baking tin. Sprinkle the almond slivers over the top.
2 tbsp almond slivers
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.