Rhubarb and Spelt Cake
Spelt flour is quite nutritious and lends a mildly sweet and nutty taste to the cake which works well with the rhubarb.
SERVES
10
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
45
MINUTES
Ingredients
200g butter
190g golden caster sugar and a little extra for sprinkling
4 eggs, lightly beaten
zest of 2 oranges
2 tsp baking powder
150g spelt flour
100g ground almonds
500g forced rhubarb, chopped
Method
Preheat your oven to 180ºC/gas mark 4.
Cream the butter and sugar until it is light and fluffy.
Slowly mix in the eggs and zest, either on the lowest setting of your mixer or with a wooden spoon.
Sieve the baking powder and flour into a bowl and stir in the ground almonds.
Add the dry ingredients to the butter mixture and combine.
Scoop the mixture into your prepared tin and smooth it out with the back of a spoon.
Dot the sliced rhubarb on top and sprinkle the extra sugar over it.
Bake for 45 minutes or until baked through at the centre. The top should be golden and the rhubarb soft.
Allow to cool in the tin.
