This cake is absolutely delicious and a perfect way to use up rhubarb! If you aren't keen on almonds, swap them for a scattering of pine nuts.
- 400g (14oz) rhubarb, ends trimmed and then cut thinly into 5mm (¼in) thick slices
- 225g (8oz) caster sugar, plus 2 heaped tbsp extra
- 225g (8oz) self-raising flour
- 2 tsp ground cinnamon, plus 1 heaped tsp extra
- 2 tsp ground ginger
- 150g (5oz) salted butter, melted
- 3 large free-range eggs
- 2 tsp vanilla bean paste
- 50g (1¾oz) flaked almonds
For the cream:
- 300ml (10fl oz) double cream
- 3-4 tbsp icing sugar (depending on your preference)
- 1 heaped tsp ground cinnamon
- 1 tsp vanilla bean paste
- Preheat the oven to 170°C/Gas Mark 3. Butter a Le Creuset Stoneware 26cm (10in) Heritage Rectangular Dish.
- Put the rhubarb slices into a mixing bowl with 2 heaped tbsp of caster sugar and 1 heaped tsp of ground cinnamon and mix well. Set aside.
- In a large mixing bowl, beat the free-range eggs, sugar, vanilla paste, cinnamon and ginger together until evenly combined. Add the flour and mix well before finally adding the rhubarb pieces. Givie everything a thoroughly good mix to make sure all the ingredients are evenly combined.
- Pour the cake mix into the lined dish and smooth over the top to make sure the batter is evenly distributed and the surface is flat, before scattering all the flaked almonds liberally over the top. Place the dish in the oven and bake for 45-55 minutes, or until golden on top and a skewer or knife inserted into the centre comes out clean.
- In a mixing bowl whisk the double cream with the cinnamon, icing sugar and vanilla paste either using an electric whisk, or hand-whisk until the mix is relatively stiff, but still light and not overly dense.
- Remove the cake from the oven and allow to cool. Serve with a generous dollop of cinnamon cream.
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