Almond and Rhubarb tea cake 50g (12 oz) soft brown sugar 150ml (5 oz) vegetable oil 1 egg 1 teaspoon vanilla extract 300g (11 oz) plain flour 1 teaspoon salt 1 teaspoon bicarbonate of soda 250ml (8 fl oz) milk 175g (6 oz) rhubarb, chopped 50g (2 oz) flaked almonds Topping 5 tablespoons caster sugar 1 tablespoon butter, melted 25g (1 oz) flaked almonds Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins. In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Combine flour, salt and bicarbonate of soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 50g almonds. Spoon into prepared tins. In a small bowl, combine caster sugar and butter. Stir in 25g almonds. Sprinkle topping over mixture in cake tins. Bake for 30 to 35 minutes or until the cake springs back when you touch it, or until a skewer inserted in the center comes out clean.
Posted on: Wed, 26 Jun 2013 09:29:31 +0000
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