gluten-free rhubarb, lemon and almond cake
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Author Notes: This buttery Almond cake is the perfect base for tart Rhubarb, but can also be topped with which ever fruit is in season. Pear halves, plums, apricots or even berries would all be great substitutes. It can be made dairy-free if dairy-free margarine is used too. - Emma Galloway - Emma Galloway
Food52 Review: This is a lovely, buttery, not-too-sweet cake. This was my first time making a totally gluten-free cake, and I was a little skeptical of the directions to mix the eggs and sugar first before adding the butter. But I followed Emma Galloway’s very precise directions, and I shouldn’t have worried. The cake emerged from the oven with a light, moist texture. The ground almonds provided a marvellous nutty texture and flavor, the lemon zest added a bright note, and I loved the tart bites of rhubarb. After my husband finished off his piece, he said he did not miss the flour at all. This is not just a delicious gluten-free cake, it is an all-around delicious cake. - cookinginvictoria - cookinginvictoria
Serves 6-8
- 4 eggs
- 2/3 cups caster sugar
- 125g extra soft butter, or dairy-free margarine
- 2 3/4 cups (300g) ground almonds
- 1/3 cup (50g) brown rice flour
- 1 teaspoon baking powder
- the zest of 1 lemon
- 4 stalks of rhubarb (approx 150g)
- 2 teaspoons caster sugar, extra
- powdered sugar for dusting
- Pre-heat the oven to 180 C/356 F. Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper. Wash the rhubarb stalks, cut into 1 inch lengths and while still slightly damp from washing combine in a small bowl with the 2tsp of extra caster sugar to coat and set aside.
- Beat the eggs and sugar using either a hand-held electric beater or a stand-up mixer for 5 minutes until very thick and pale in colour. Slowly beat in the soft butter, then beat for a further few minutes. A few small lumps of butter will remain, this is okay. Gently fold in the almond meal, rice flour, baking powder and lemon zest. Spoon the mixture into the cake tin. Dot the rhubarb pieces on top, gently pushing them down into the batter a little. Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender.
- Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Tags: almond, gluten-free, gluten-free, ground almonds, lemon, rhubarb
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4 months ago Anna H
I made this today, substituting apples that I'd browned in butter so they wouldn't dry out - it's a lovely recipe! Thank you for sharing with all of us :)
I was wondering, if I wanted to add fruit to the body of the cake, not just the top, what adjustments would I need to make to the recipe? Thanks for helping this baking novice!
12 months ago essbee
This turned out beautifully as 24 mini-cakes. (My pan is 15 3/4" x 11" x 1" high.) They were done in 35 minutes.
- Note to Bakers Who Overestimate the Ingredients They Have in the Pantry -
It turned out I was 50g short on almonds, so I reduced the brown rice flour and baking powder by the equivalent amount (17%), to no ill effect.
Eggs, butter, sugar, lemon amounts as written.
about 1 year ago IsabellaG
I made these this morning as cupcakes with some slight changes, browned butter and rhubarb compote instead of the regular butter and whole rhubarb stalks. Oh how delicious they turned out!
over 1 year ago shemanufactures
This was delicious! I subbed in cranberry chutney and baked it in cupcake tins for a little over 20 minutes. I'll be coming back to this recipe when rhubarb is in season.
almost 2 years ago jessicad
Mine turned out great! Thanks for a wonderful recipe, I have never used brown rice flour before. I used 4 stalks of rhubarb but it was about 300g worth, so it took a little longer to cook but had a great crust as a result.
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Mmmm...I love this.
almost 2 years ago Sagegreen
Love your use of ground almonds with rice flour. This looks wonderful!
almost 2 years ago susan g
Your recipes look excellent. We've got a lot of work ahead of us to try all these wonderful new offerings!
almost 2 years ago Emma Galloway
yeah, me too! So many great gf recipes :-)