• 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


  1. 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. 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. 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. 4

    Mix the ground almonds, cinnamon and baking powder in a bowl to form a thick mixture. 

  5. 5

    In a separate bowl, combine the demerara sugar, 4 egg yolks and the lime zest before adding to the ground almonds mixture. 

  6. 6

    Carefully fold the egg whites into the cake mixture with a wooden spoon

  7. 7

    Pour the cake mixture into the lined cake tin and bake in the middle of the oven for 30 minutes

  8. 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. 

Nutritional Details

Each serving provides
  • Energy 641kj 153kcal 8%
  • Fat 8.8g 13%
  • Saturates 1.1g 6%
  • Sugars 9.9g 11%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

10.0g carbohydrate 2.8g fibre 6.0g protein

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