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.
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I’ve been making so many cakes recently; thank goodness I’m living with my sister and her family, so I have many mouths to eat the many slices
I’m currently baking. Today’s bake is a lovely almond cake that has lemon zest mixed throughout and topped with seasonal rhubarb. It’s fluffy and moist but not overly sweet, as the sour contrast of the rhubarb and lemon adds a delicate balance between the two.
The rhubarb cooks perfectly on top as the cake bakes (remember to slice it twice to make it thinner). The rhubarb becomes soft as it bakes and adds a nice little zing to the sweet cake underneath, but also keeping some of its crunch for a nice added texture on top.
I love serving it with some creamy oatgurt in the afternoon with a cup of tea or having a leftover slice for breakfast in the morning.
However you eat yours, I hope you love it as much as we do.
Love Niki xxx
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.
Prep time: 15 minutes mins
Cook time: 45 minutes mins
8-12 servings
4.80 from 5 votes
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.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Discuss this Recipe with Niki
10 Responses
I’m being daft but cannot spot the size of the loose bottomed tin, can you advise please? This looks like a great cake for rhubarb.
Reply
I used a 2cm loose bottomed cake tin xx
Reply
This is excellent. Absolutely delicious! Thank you xReply
Wonderful, so happy you like!
Love, Niki xxReply
This looks incredible. Even as a food blogger, I have never cooked or baked with rhubarb. How crazy is that!? I’ll have to get some from the Farmer’s Market this weekend to make this recipe!Reply
Hey lovely!
he he I hear you.
Hope you enjoyed xxxReply
This cake is incredible! I’m so glad I gave you a follow on Instagram because now every day I see your recipes and they look sooo good and I’m inspired to make them. I saw this and immediately asked my mom to buy rhubarb, only to realize when I was in the middle of making it that I didn’t have self-rising flour. So I just used all purpose and added an extra 1 1/2 tsp baking powder, and it worked totally fine. OMG it came out delicious!!! So fluffy and the perfect amount of sweet, with an amazing tartness from the rhubarb. Definitely making this again!Reply
Hi Anya
Fantastic! And good tip with the flour.Sending love, Niki xxx
Reply
Oh wow! This is delicious!!! Thank you.
Reply
So happy you like!
Much love, Niki xxReply
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Thank you, and much love, Niki xxx
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