A few days ago you may recall I wrote about my love affair with rhubarb and mentioned this cake. Well, here it is!
This is a beautiful moist loaf cake that goes down very well with a cup of tea. Better than that it is incredibly easy to put together, always a plus in my books.
I must tell you that this not a recipe of my creation. Do you remember I mentioned The Hummingbird Bakery in this post, well they have some cookbooks and I am lucky enough to own one. Actually it was a gift to me from my brother last year, just because he saw it. Isn’t he nice?! (At least he has his moments :-P)
So although I have adapted some of the quantities to better suit my tastes, the basic recipe is from Cake Days by the Hummingbird Bakery.
Notes on the recipe – When you remove the cake from the oven it will be slightly domed but as it cools it will sink to a level surface. This is ok! You want this to happen!
If you are unsure how to stew rhubarb you can find the way I do it here.
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Rhubarb & Almond Loaf
By April 4, 2012Published:
- Yield: 1 loaf (12 Servings)
- Prep: 15 mins
- Cook: 50 mins
- Ready In: 1 hr 5 mins
A lovely moist loaf cake perfect for elevenses. Recipe slightly adapted from Cake Days (linked above).
- 190 grams unsalted butter room temperature
- 140 grams plain flour
- 190 grams caster sugar
- 3 eggs
- 1 tsp baking powder
- 50 grams ground almonds
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 25 ml milk
- 125 grams stewed rhubarb
- 15 grams flaked almonds
- Preheat the oven to 170°C and grease a 2lb loaf tin.
- In a large bowl and using an electric whisk, cream the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape the sides of bowl each time to get everything incorporated.
- In a separate bowl, sift together the flour, baking powder, almonds, ginger and cinnamon. Add half of this dry mix to the creamed butter and eggs and mix well.
- Add half of the milk, then the rest of the dry mix, and then the rest of the milk, mixing well after each addition.
- Stir in the stewed rhubarb, making sure it is evenly distributed throughout the batter.
- Pour the batter into the prepared loaf tin and bake in the oven for 50-60 minutes or until a skewer inserted to the centre comes out clean of any batter. There may be traces of rhubarb but thats ok.
- Allow to cool for a while in the tin before turning on to a wire rack to cool completely. Store in an air-tight container for 2-3 days.