© J Sainsbury plc 2020
Flourless rhubarb cake
Originally created for Passover this fresh and seasonal dish, using rhubarb in spring, Is suitable for a gluten free and kosher diet.
-
Ready in 1 hour 30 minutes
-
Cooking time 30 minutes
-
Prep time 1 hour
-
Serves 12
Ingredients
- 400g rhubarb - chopped
- 4 large eggs, separated into egg whites and egg yolks
- 60g demerara sugar
- 1 tsp lime zest, grated
- 50g caster sugar
- 150g ground almonds
- 1 tsp baking powder
- 1 tsp ground cinnamon
Method
-
1
Pre-heat the oven to 180⁰C, fan 160⁰C, gas 4. Grease 1 x 23cm round spring form cake tin and line with baking paper.
-
2
Place a layer of chopped rhubarb at the bottom of the tin and sprinkle half of the caster sugar lightly over the rhubarb.
-
3
Whip the 4 egg whites using an electric whisk until soft peaks form, adding the salt and the rest of the caster sugar when bubbles start to appear.
-
4
Mix the ground almonds, cinnamon and baking powder in a bowl to form a thick mixture.
-
5
In a separate bowl, combine the demerara sugar, 4 egg yolks and the lime zest before adding to the ground almonds mixture.
-
6
Carefully fold the egg whites into the cake mixture with a wooden spoon
-
7
Pour the cake mixture into the lined cake tin and bake in the middle of the oven for 30 minutes
-
8
Leave the cake to cool for 30 minutes before carefully turning it upside down, removing the baking paper and serving with the rhubarb on top.
