Gluten-free rhubarb lemon almond cake

Name: Gluten-free rhubarb lemon almond cake
Total time: 45 min
Yield: 8 servings
Ingredients: 4 free range eggs; 66.67 g sugar; 9 Tbsps vegan margarine; 336 g almond flour; 80 g baking powder; 1 lemon peel; 4 stalks rhubarb

Gluten-Free Rhubarb, Lemon and Almond Cake is a delicious dessert that is gluten-free, dairy-free, lacto-ovo vegetarian, and FODMAP friendly. It covers 8% of your daily requirements of vitamins and minerals. This dessert is perfect for Mother's Day and takes approximately 45 minutes to prepare.

Ingredients

free range eggs

sugar

66.67 g

vegan margarine

9 Tbsps

almond flour

336 g

baking powder

80 g

lemon peel

rhubarb

4 stalks

Method

Pre-heat the oven to 180 C/355 F. Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper. Wash the rhubarb stalks, cut into 1 inch lengths and while still slightly damp from washing, in a small bowl combine with the 2tsp of extra castor sugar to coat and set aside.
Beat the eggs and sugar using either a hand-held electric beater or a stand-up mixer for 5 minutes until very thick and pale in colour. Slowly beat in the soft butter, then beat for a further few minutes. A few small lumps of butter will remain, this is okay. Gently fold in the almond meal, rice flour, baking powder and lemon zest. Spoon the mixture into the cake tin. Dot the rhubarb pieces on top, gently pushing them down into the batter a little.
Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender.
Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side. Enjoy!

Nutrition:

439 kcal

Carbs

27 g

Fat

33 g

Protein

12 g

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