“The arts are not a way to make a living. They are a very human way of making life more bearable. Practicing an art, no matter how well or badly, is a way to make your soul grow, for heaven’s sake. Sing in the shower. Dance to the radio. Tell stories. Write a poem to a friend, even a lousy poem. Do it as well as you possibly can. You will get an enormous reward. You will have created something.” From ―Kurt Vonnegut, A Man Without a Country.
I love this quotation but I’m going to add something. Bake something incredible. Make a cake. Create a truly beautiful cake. Or cook a spectacular meal. Really good cooking is both an art-form and an act of love.
This cake IS a truly beautiful cake. It’s simple, sophisticated, full of flavour, and healthy.
This recipe comes from a friend. I’ve adapted it ever so slightly to adjust it to the amount of ground almonds I had on hand. The recipe is incredibly similar to a cake I posted a couple of years ago – the flourless, butterless, orange torte. Both are fantastic choices if you need a really good gluten-free cake recipe. But even if you don’t need a gluten-free cake recipe – do everyone a favour and make this cake.
Almond Rhubarb Cake - gluten-and dairy-free
Recipe (with slight variations) from my friend, Sara Beck. Thank you Sara.
- 3 eggs
- 1/2 cup sugar
- 1/2 cup softened butter
- 2 1/2 cups ground almonds
- 1/4 cup rice flour (white or brown)
- 1 tsp baking powder
- zest of one lemon
- 1 1/2 cups rhubarb, chopped (if using frozen defrost and drain first)
- 2 teaspoons of sugar for rhubarb
- 1 tbsp icing sugar for dusting
You will need – a 9 inch round cake tin or springform pan and an electric beater or stand mixer.
Grease a 9 inch round cake tin. Combine the rhubarb and 2 tsp sugar. Set aside.
Beat the eggs and sugar for a full five minutes until the mixture is pale and frothy and doubled in volume. Then add the butter and beat another minute or two. This will reduce the volume of the egg mixture but don’t worry.
Fold in the almond meal, rice flour, baking power, and lemon zest. Stir gently.
Fold in the rhubarb. Spoon the batter into the prepared tin. Bake at 325 deg F for 35 minutes.
Let the cake cool and dust with icing sugar.