Summer is here, and with it my favourite food of all. Something that I was encouraged to eat as a child, despite my loud protests, and what I have grown to love as an adult.
I remember it growing at my grandparents’ house in Barczków: every year the plant seemed to take over more and more of the small front yard, competing with flowers for space and sunlight. I liked playing with its leaves, they seemed huge to a few-year-old, we would use them as umbrellas (Totoro comes to mind instantly, but that’s now, back then I had no clue what Totoro is), or as plates, on which we’d serve sand-made cakes.
It’s rhubarb, of course.
Even the name of this plant is unusual, memorable. Both, English rhubarb and Polish rabarbar roll of the tongue with hesitation, as if the word itself felt more comfortable unspoken.
As it’s rhubarb season now – I am overindulging, of course. Already made two of the almond and rhubarb cake, and they were not the last two, probably. This cake is so good, that the moment it finishes I think about baking another one straight away. And it’s an almost-healthy cake, too! The recipe I adjusted calls for ground almonds instead of flour, and honey instead of white refined sugar. Recipe below for you guys, bring the summer into your kitchens!
As for other rhubarb treats – so far they are only in my head. With work shifts starting at 4am, I find it that my spare time has suddenly shrank to a size of a pea. Hence the radio silence on both, the blog and instagram. As my body is gradually getting used to waking up in the middle of the night, I am hoping more things will appear here soon. For the time being though, the cake! Enjoy the summer baking.
RHUBARB AND ALMOND CAKE.
350g rhubarb, sliced
200g ground almonds
100g self-raising flour
150g natural yoghurt
50g dark brown sugar
1tsp baking powder
1tsp almond extract
1tsp vanilla extract
125g butter, melted
HOW TO MAKE?
1. Prepare round 9” cake tin, grease it with butter and line with baking parchment. Set aside. Preheat the oven to 180 degrees Celsius.
2. Mix all the dry ingredients in a bowl: flour, sugar, almonds, baking powder and a pinch of salt. In a second large bowl, beat the eggs with your electric mixer until foamy. Add sugar, honey, vanilla extract and almond extract. Add yoghurt and melted butter. Whisk again, until fluffy.
3. Gradually add the dry ingredients into the bowl with egg mixture. Mix lightly, don’t overdo it. Using a wooden spoon, stir in a rhubarb, just until incorporated.
4. Pour into a prepared cake tin, level the mixture and place in the oven. Bake for about 40-45 minutes, or until golden brown.
5. Take the cake out of the oven and leave it to cool on a wire rack, without taking it out of the tin. After about 20-25 minutes, take the cake out of the tin carefully and leave it to cool completely on a wire rack.
6. You can sprinkle the cake with some icing sugar, if you wish. Or serve it with some ice cream.