Almond Cake with Roasted Strawberries & Rhubarb on Top

This cake was initially created to be an upside-down strawberry-rhubarb cake. I imagined a stunning, shiny pink-and-ruby top, however I turned over the cake to discover a shaggy-edged, brown-ish mess. Typically, I do not discriminate blog site dishes based upon look, however this cake was not charming. Not charming at all.

strawberries and rhubarb

It was, nevertheless, an extremely yummy cake. I enjoyed a piece, took Cookie on a walk and continued with my night. Ultimately, the concept to top the cake with roasted strawberries and rhubarb (baked in the oven at the exact same time as the cake) popped into my head, and here we are! Cake success.

I’m not going to make it house to commemorate Mom’s Day with my mommy this year, however if I could, I ‘d bake her this cake. It has to do with as simple as cakes get (no mixer needed), it’s gluten totally free (potentially paleo too, I’m not exactly sure) and simply an appeal in general. Delighted Mom’s Day to all the mothers out there! You make the world walk around.

almond cake ingredients

how to make gluten-free almond cake

strawberry rhubarb and cake

chopped strawberries and rhubarb - cookieandkate.com

Strawberry-rhubarb almond cake - cookieandkate.com

Almond cake with roasted strawberries and rhubarb - cookieandkate.com

Products utilized to make this dish.

Microplane zester
Determining spoons
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Gluten-free strawberry rhubarb cake - cookieandkate.com

Almond Cake with Roasted Strawberries & Rhubarb on Top

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 40 minutes
  • Overall Time: 55 minutes
  • Yield: 1 cake 1 x
  • Classification: Dessert

4.9 from 29 evaluations

This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a basic spring dessert! Dish yields one 9-inch cake, enough for 8 pieces.

Active Ingredients

Cake

  • 2 cups ( 8 ounces) almond flour or almond meal, strongly loaded into determining cups
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine-grain sea salt
  • 1/4 teaspoon ground cinnamon
  • 4 eggs, beaten *
  • 2/3 cup maple syrup or honey
  • 1/4 cup extra-virgin olive oil
  • 1 orange, ideally natural

Topping

  • 1 pint ( 1 pound) strawberries, hulled and sliced into slices
  • 1/2 pound (about 2 stalks) rhubarb, sliced vertically into 1/2 inch broad strips, then sliced crosswise into little pieces, about 1/4 inch by 1/2- inch
  • 1/4 cup maple syrup or honey

Guidelines

  1. Preheat the oven to 325 degrees Fahrenheit with a rack in the center and a rack in the upper third of the oven. Grease a round 9-inch springform pan or cake pan and dust with almond flour/meal. Line a big, rimmed baking sheet with parchment paper for simple clean-up.
  2. In a big blending bowl, blend together the almond meal, baking powder, baking soda, salt and cinnamon.
  3. In another bowl, integrate the beaten eggs, maple syrup or honey, olive oil and the enthusiasm of your orange. Utilize a whisk to blend well. Put the damp components into the dry. Stir simply till there are a couple of clumps staying, then put the mix into your ready 9-inch pan.
  4. Integrate the strawberries and rhubarb on your ready flat pan. Drizzle with 1/4 cup maple syrup or honey and blend well. Set up the mix in an even layer on the sheet.
  5. Location the cake on the middle rack and the strawberry-rhubarb mix on the upper rack. Bake for about 40 minutes, till the cake is golden brown and the center is firm to the touch (it should not jerk when you vibrate the pan). Toss the strawberry-rhubarb mix every 15 minutes approximately, and watch on it in the last 10 minutes of baking it’s done when the strawberry and rhubarb are prepared through, tender and jammy. (If you utilized honey, see the edges particularly and pull the pan prior to they burn.)
  6. Location the cake on a cake rack to cool. Slice your orange in half and squeeze the juice of half the orange over the strawberry-rhubarb mix. (You’ll have half an orange left to utilize as you please!) Stir to integrate.
  7. Once the cake has actually cooled for 10 minutes, you can launch it from the springform pan by popping off the side piece. If you utilized a cake pan, you may wish to wait longer prior to turning the cake onto a big plate simply to be safe, or serve it right from the pan.
  8. Utilize a big spoon to top the cake with the roasted strawberry-rhubarb mix and all of its juices.
  9. Utilize a sharp knife to slice into 8 pieces and serve.

Notes

Dish adjusted from Kimberley’s almond cake and my roasted strawberry rhubarb and yogurt parfaits.
Modification it up: In location of the strawberries and rhubarb, you might most likely utilize 1 1/2 pounds berries, peaches, plums, apples, pears …

* Update January 2018: The dish initially defined 3 eggs. I have actually discovered through experimentation that this cake increases more evenly throughout the middle and pieces much better when made with 4 eggs, so I have actually changed the dish appropriately.

▸ Nutrition Info

The details revealed is a quote offered by an online nutrition calculator. It needs to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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