Rhubarb, Almond and Olive Oil Cake
By OcadoLife
Published on 11 January 2024
Based on Tuscan breakfast cakes, this Rhubarb, Almond and Olive Oil Cake from chef and food writer Esther Clark teams tangy rhubarb with an aromatic extra-virgin olive oil, nuts and citrus for a surprisingly light dessert. Serve it with vanilla ice cream and an extra slick of the oil for a dream pairing. Looking for more cake recipes? Look no further.
Time and servings
1 hr 30 minsTotal time
Serves 10446 kcal/serving
15 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 250ml extra-virgin olive oil, plus extra for the tin and to drizzle
- 250g forced rhubarb, cut into 4 cm pieces
- 1 orange, zested and juiced
- 2 tbsp caster sugar, plus 50g
- 3 large eggs
- 200g light brown sugar
- 100g ground almonds
- 150g self-raising flour
- ¼ tsp fine salt
- 40g flaked almonds
- 1 tsp icing sugar, to dust
- 10 scoops vanilla ice cream, to serve (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Grease a round 20 cm cake tin with oil and line the base and sides.Step 2
Place the rhubarb in a roasting tin, pour over the orange juice and sprinkle with the 2 tbsp caster sugar. Roast for 15 mins. Set aside to cool a little. Turn the oven down to 180°C/160°C fan/gas 4.Step 3
Whisk together the olive oil, eggs, brown sugar and remaining 50g caster sugar with an electric whisk for 5 mins or until the mixture has thickened and the sugar has dissolved. Add the orange zest, ground almonds, flour and salt, and gently fold together until you have a uniform batter with no floury pockets. Gently fold in the cooked rhubarb.Step 4
Spoon the mix into the cake tin, scatter with the flaked almonds and bake for 1 hr-1 hr 5 mins or until risen and cooked through. Leave to cool a little, then dust with icing sugar and serve warm. If liked, add a scoop of ice cream drizzled with the olive oil. Store leftovers in an airtight container at room temperature for up to 4 days.