Rhubarb Yogurt Almond Cake
Rhubarb Yogurt Almond Cake
YIELD: One 10-inch cake
TIME: 1hr 30 min
Ingredients
3/4 cup granulated sugar
1 tbsp honey
1/2 cup unsalted butter, softened at room temperature plus extra for greasing
2 eggs
1 cup full fat strawberry yogurt or greek yogurt
Orange zest of one orange
1 tbsp orange flower water
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamom
1/4 tsp kosher salt
1 1/2 cups of rhubarb
1/3 cup sliced almonds
Icing sugar for serving
Preparation
Step 1:
Pre heat your oven at 350˚F. Generously grease a 10-inch springform pan with butter. Set aside.
Step 2:
Mix sugar, butter and honey in a stand mixer with the paddle attachment for 3 minutes until light and creamy. Add one egg at a time mixing after each addition. Then add yogurt, orange zest, orange flower water and vanilla extract.
Step 3:
In a large bowl, combine flours, baking powder, baking soda, salt and cardamom. Add the dry ingredients in 3 stages mixing on low speed.
Step 4:
Clean and cut rhubarb into pieces of about 1 1/2 inches in length. You can also cut some a bit longer for decorating on top of the cake.
Step 5:
Spread half of the cake batter into an even layer of the springform pan. The batter will be thick. Go ahead and layer half of the rhubarb on top of the batter. Spread the remaining batter over the rhubarb. Decorate rhubarb pieces on top and sprinkle sliced almonds on top. You can also sprinkle some granulated sugar on top of the rhubarb.
Step 6:
Bake for about 50 minutes or until a toothpick is inserted in the middle and comes out clean.
