Rhubarb and Almond Tea Cakes

rhubarb and almond tea cake

rhubarb and almond tea cake

rhubarb and almond tea cake

I wanted to make fig and white chocolate tarts, but figs aren’t in season at the moment. So, I saw some tasty looking rhubarb at the market and thought… when life doesn’t give you figs… make rhubarb cake. That’s the saying…. right?! I have to say, rhubarb was a lot easier to work with than I thought and I love the tangy sweetness of it.

Here is how I made these rhubarb and almond tea cakes:

Ingredients:

Sponge:

110g butter
110g caster sugar
2 eggs
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk
60g flaked almonds

Rhubarb:

100g fresh rhubarb
10g butter
10g sugar

Method:

Rhubarb

  • Cut the rhubarb into thin slices (as seen in image above)
  • Add butter, sugar and rhubarb to a pan and put on medium heat until the rhubarb softens (10 mins)
  • Take off heat

Sponge:

  • Preheat the oven to 170°C and butter the insides of a cupcake tin (no cupcake cases needed) and cut baking paper
  • Mix all the sponge ingredients together until light and fluffy.
  • Spoon into the cases (until half full)
  • Add as much rhubarb and almond flakes as your taste allows
  • Bake for 15 mins (until a skewer comes out clean)
  • Leave to cool
  • Once cool, place your hand on each cake and gently twist to loosen.

Enjoy!

Trisha x

3 thoughts on “Rhubarb and Almond Tea Cakes

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