If you like rhubarb and ginger, you will love this delectably aromatic cake, Joan Bishop writes.
The sharp, fruity intensity of rhubarb contrasts particularly well with ginger's hot, musky sweetness. Rhubarb also has a natural affinity with almonds.
The slivered almonds in the crumble topping adds flavour and crunch and the ground almonds in the base of the cake add a fragrant, squidgy moistness.
We have a magnificently productive rhubarb patch, the lovely slender-stalked rosy-red variety, and I am always on the lookout for new recipes. You can never have too many rhubarb recipes, and this one is particularly appealing.
This is a big cake and a good keeper. It is a moist cake, so I suggest you store it covered in the fridge. It will keep for about five days.
Stand at room temperature for about half-an-hour before serving.
Sometimes I make the cake without the crumble topping. If doing this, you will need to reduce the cooking time by about 10 minutes.
Makes 18-20 slices.
Ingredients
320g slender rhubarb stalks (prepared weight) trimmed and sliced into 0.5cm lengths
180g plain flour
2 tsp ground ginger
1 tsp baking soda
90g crystallised ginger, chopped
70g ground almonds
60g softened butter
180g soft brown sugar
2 large (size 7) eggs
1 cup, 250g plain unsweetened yoghurt
Almond crumble topping
50g plain flour
50g soft brown sugar
30g butter, diced or grated
50g slivered or flaked almonds
1 tsp almond essence
Method
Make the crumble topping first:
Place the flour and brown sugar into a medium sized bowl, and using your fingertips, rub the butter into the flour-sugar mixture to the consistency of rolled oats. Tip in the slivered almonds, sprinkle the almond essence over the nuts and stir to mix. Set aside.
For the cake:
Preheat the oven to 180degC.
Line the base of a 23cm round cake tin with non-stick baking paper and lightly oil the sides.
Place the prepared rhubarb in a bowl and set aside.
Sift the flour, ground ginger and baking soda into a large bowl and stir in the crystallised ginger and ground almonds.
In another bowl, beat together the softened butter, brown sugar and eggs until thick and creamy. Add the yoghurt and beat again.
Add the beaten egg and yoghurt mixture to the dry ingredients and stir until barely combined. Gently fold the rhubarb into the mixture.
Spoon the batter into the prepared tin and smooth the top. Sprinkle the crumble evenly over the top of the cake.
Bake in the preheated oven for 55-60 minutes until the top is golden brown and a skewer inserted into the centre comes out clean. (you may need to cover the cake with baking paper after about 45 minutes so the top does not brown too much).
Remove the cake from the oven and cool in the tin on a wire rack until completely cold. Use a knife to loosen the sides then carefully invert on to a plate. Remove the paper and turn right side up.
You need nothing to accompany this. However, a spoonful of yoghurt or cream does go well.
