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 | My Darling Lemon Thyme
Test Kitchen Notes
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
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.