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Author Notes: During these colder times when the selection of seasonal fruit is not always enticing, I love to bake with tart rhubarb, and am always grateful for the existence of frozen berries. But in other seasons, this cake works beautifully with peaches or plums. —Jordan Rondel, The Caker
- 150 grams frozen raspberries
- 2 long stems of rhubarb, washed and cut into 1cm chunks (about 80g)
- 2 tablespoons liquid honey
- 180 grams caster sugar
- 4 organic eggs
- 1 teaspoon vanilla extract
- 150 grams ground almonds
- zest and juice of 1 large lemon
- Preheat the oven to 180C fan bake. Line a 22cm cake tin with baking paper. First, scatter the berries and rhubarb pieces into the lined tin in an even layer. Drizzle with the honey.
- Next make the batter. In the bowl of an electric mixer, beat the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla. Gradually fold in the ground almonds and flour, then the lemon zest and juice. Spoon the batter gently over the fruit in the tin and spread out to the sides.
- Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for around 20 minutes before turning out upside down onto a serving plate. Serve warm with Greek yoghurt.
- Store in an airtight container in the fridge for up to 3 days