Wednesday, June 04, 2008
Rhubarb Sponge Cake with Almonds Recipe
Should you still have couple of rhubarb stalks lying around, then here's a simple cake recipe. It's a real classic here in Estonia*. I made this couple of times during May, and will be certainly making it again soon. Although my favourite fruit to use here is rhubarb, it would be just as good with any other seasonal fruit and berries - raspberries, gooseberries, apples - you name it. I've 'spiked it up' with some almond slices, and think it makes all the difference, as the almonds give a nice crunchy texture and lovely flavour to the otherwise very simple cake.
If possible, then try to use good free-range organic eggs for this cake - this gives you the prettiest shade of yellow, and a good rise to the cake.
Rhubarb Sponge Cake with Almonds
300 g rhubarb
1 Tbsp caster sugar
4 Tbsp caster sugar
4 large eggs, room temperature
4 Tbsp plain/all-purpose flour, sifted
a handful of almond slices
butter for the dish
icing sugar, to serve
Butter a 25x25 cm square dish or line with parchment paper.
Cut rhubarb (peeled, if necessary) into thin slices and scatter into the dish. Sprinkle with 1 Tbsp of sugar.
Whisk eggs and sugar into a thick and pale foam (it takes about 7-9 minutes, using an electric mixer). Carefully fold in the flour.
Pour the batter onto the rhubarb slices in the baking dish.
Scatter almond slices on top.
Bake in the middle of a pre-hreated 175 Celsius oven for about 35-40 minutes, until the cake has risen and is light golden on top. Do not open the oven door during the first 30 minutes, or the cake will collapse!
Cool in the tin, then lift onto a cake plate and dust with icing sugar.
* It feels weird saying 'here in Estonia' when I'm actually writing this post from Alanna's lovely home in St Louis, Missouri :)