Almond & Rhubarb Cake (Gluten-Free)

Name: Almond & Rhubarb Cake (Gluten-Free)
Ingredients: 3 cup Rhubarb (sliced); 1 tbsp Lime or lemon juice; 3 tbsp Coconut sugar or Lakanto; 250 ml Almond flour; 125 ml Coconut powder; 125 ml Coconut sugar or Lakanto; 2 tsp Baking powder; 1/4 tsp Salt; 125 ml Sour cream or unsweetened yogurt; 2 Eggs; 1 tsp Almond essence; 125 ml Sliced almonds; 1 Oil or butter to grease cake pan

13 ingredients

13 steps

Ingredients

3 cup Rhubarb (sliced)
1 tbsp Lime or lemon juice
3 tbsp Coconut sugar or Lakanto
250 ml Almond flour
125 ml Coconut powder
125 ml Coconut sugar or Lakanto
2 tsp Baking powder
1/4 tsp Salt
125 ml Sour cream or unsweetened yogurt
2 Eggs
1 tsp Almond essence
125 ml Sliced almonds
1 Oil or butter to grease cake pan

Directions

1

Preheat the oven to 180C.
2

Grease the 21-cm round cake pan with oil or butter.
3

Place the sliced rhubarb, lime or lemon juice, and 3 tablespoons of sugar into a bowl.
4

Mix it up and set aside.
5

In a separate bowl, combine the ingredients on the list from the almond powder down to the salt, and mix.
6

Add the sour cream or yogurt, beaten egg, and almond extract.
7

Mix together.
8

Add the rhubarb and gently mix it in.
9

Transfer the batter to the cake mold and top with almond slices.
10

Bake for 45-50 minutes until an inserted skewer comes out clean.
11

Once cooled, remove from the cake pan and place on a wire rack to cool.
12

Infuse with love and gratitude.
13

Slice it up and serve with fruits or vegetables.