Ma Dashper's Recipes

Welcome to the recipe vault!

 

Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

Rhubarb and almond cake (preparation time 30 minutes, 40 - 1h 20 minutes baking time)

Ingredients:

For the cake

  • 330g brown sugar

  • 160 ml vegetable oil

  • 1 egg

  • 1 teaspoon of vanilla extract

  • 310g self raising flour

  • salt

  • 1 teaspoon baking soda

  • 235ml milk

  • 185g rhubarb in medium sized chunks

  • 45g sliced almonds

For the topping

  • 65g cane sugar

  • 15g melted butter

  • 25g sliced almonds

Here’s what you do:

Step 1 - Preheat the oven to 175 degrees and prepare a 2lb loaf tin or two 1lb loaf tins.

Step 2 - Beat the sugar, oil, egg and vanilla extract until smooth.

Step 3 - Sieve the flour, salt and baking soda and mix into the sugar mix gradually, alternating with the milk. Beat until smooth.

Step 4 - Stir in the rhubarb and almonds and poor into the tins.

Step 5 - Melt the butter and then add in the sugar and flaked almonds. Sprinkle this onto the cake batter.

Step 6 - Place the cake/s in the oven and wait at least 40 minutes before you check the cake/s. It may take longer than this depending on how moist the rhubarb is.

Kitchen implements required:

  • 2lb loaf tin or 2 x 1lb loaf tins

  • Electric whisk or Kitchen Aid

  • Greaseproof paper

  • Spatula

  • Small pot

  • Sieve

  • Mixing bowl

  • Measuring jug

#cake #rhubarb #almond #sweet #vegetarian

Featured Posts
Recent Posts
Archive
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
RSS Feed

© 2015 by Fay Dashper-Hughes. 

 

Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.