Almond & Rhubarb Cake (Gluten-Free)
Ingredients
Instructions
- Preheat the oven to 180C.
- Grease the 21-cm round cake pan with oil or butter.
- Place the sliced rhubarb, lime or lemon juice, and 3 tablespoons of sugar into a bowl.
- Mix it up and set aside.
- In a separate bowl, combine the ingredients on the list from the almond powder down to the salt, and mix.
- Add the sour cream or yogurt, beaten egg, and almond extract.
- Mix together.
- Add the rhubarb and gently mix it in.
- Transfer the batter to the cake mold and top with almond slices.
- Bake for 45-50 minutes until an inserted skewer comes out clean.
- Once cooled, remove from the cake pan and place on a wire rack to cool.
- Infuse with love and gratitude.
- Slice it up and serve with fruits or vegetables.
Nutrition & Diet Analysis (per serving)
742
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).