Go Back
–+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

rhubarb and almond cake with white chocolate.

Rhubarb and Almond Cake with White Chocolate

Janice Pattie
Rhubarb and Almond Cake with White Chocolate is a rich and delicious cake full of fruity flavour. It has a sweet and crunchy almond topping which adds a contrasting texture to the soft almond and rhubarb sponge.
5 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Soaking time 1 hour
Total Time 1 hour 45 minutes
Course Baking, Dessert
Cuisine British
Servings 8
Calories 498 kcal

Equipment

  • chopping board
  • Sharp knife
  • Lemon zester or grater
  • Lemon squeezer
  • weighing scales (or cup measures)
  • 23 cm (9 in) loose bottom cake tin
  • medium bowl
  • Measuring spoons
  • Electric mixer (optional)
  • Large bowl
  • wooden spoon
  • Metal spoon
  • small saucepan
  • Cooling rack

Ingredients
 

  • 350 grams rhubarb
  • 100 grams dried apricots
  • 200 grams caster sugar
  • 1 orange
  • 140 grams butter softened
  • 2 eggs beaten
  • ½ teaspoon baking powder
  • 85 grams self-raising flour
  • 100 grams ground almonds
  • 50 grams chopped white chocolate

Topping

  • 25 grams butter
  • 2 tablespoons light muscovado sugar
  • grated zest of half an orange
  • 50 grams flaked almonds

Instructions
 

To prepare the fruit

  • Wash and wipe dry 350 grams (2½ cups) of rhubarb, Slice into 3 cm (½ in) pieces.
  • Remove the zest from the orange with a fine grater or orange zester. Set aside half of the zest for later. Juice the orange and put in a cup or jug.
  • Mix the chopped rhubarb with 50g (¼ cup) of caster sugar and the zest of ½ an orange in a bowl. Set aside the rhubarb mixture for an hour, giving it a stir occasionally.
  • Cut 100 grams (⅔ cups) dried apricots into small bite sized chunks and cover with orange juice, leave to soak for an hour.

To make the cake

  • Pre-heat the oven to 190℃/180℃ Fan/375℉ and grease and line a 23cm (9 in) loose-bottomed cake tin.
  • Beat140 grams (½ cup) softened butter and the remaining 150g (¾ cup) caster sugar until light and fluffy.
  • Drain any remaining orange juice from the dried apricot pieces and add them to the butter and sugar with 2 beaten eggs, ½ teaspoon baking powder, 85 grams (¾ cup) self-raising flour and 100 grams (1 cup) ground almonds and beat gently until smooth. Stir in 50 grams (⅓ cup) chopped white chocolate.
  • Spoon the mixture into the tin and level it. Drain the rhubarb and spoon the pieces over the cake. Bake for 25 minutes.

For the topping

  • Melt 25 grams (1¾ tablespoons) butter in a small pan. Stir in 2 tablespoons of light brown sugar, the remaining orange zest and 50 grams (½ cup) flaked almonds.
  • Take the cake out of the oven and sprinkle the topping over it. Reduce the oven temperature to 180℃/170℃ Fan/350℉ then quickly replace the cake in the oven and bake for another 15-20 minutes until it is firm in the centre.
  • Cool the cake in the tin for 20 minutes or so before removing and transferring it to a rack.
  • Dust with icing sugar and serve warm or cool with thick cream, vanilla ice cream or Greek yogurt.

Nutrition

Calories: 498kcalCarbohydrates: 55gProtein: 8gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 87mgSodium: 158mgPotassium: 425mgFiber: 4gSugar: 41gVitamin A: 1109IUVitamin C: 12mgCalcium: 133mgIron: 2mg