Rhubarb Cake with Coconut and Almonds
- 2 3/4 cups (330g) all-purpose flour (EU: 675ml, US: 2 3/4 cups)
- 1 1/2 cups (375g) granulated sugar (EU: 375g, US: 1 1/2 cups)
- 7.06 oz (200g) unsalted butter, melted (EU: 200g, US: 7.06 oz)
- 3.53 oz (100g) coarse almond paste (EU: 100g, US: 3.53 oz)
- 8.82 oz (250g) fresh rhubarb, sliced thinly (EU: 250g, US: 8.82 oz)
- 2 large eggs (EU: 2 eggs, US: 2 large eggs)
- 3.52 oz (100g) almond flakes (EU: 100g, US: 3.52 oz)
- 1.76 oz (50g) sliced almonds (EU: 50g, US: 1.76 oz)
- 1 tsp baking powder (EU: 5g, US: 1 tsp)
- 1/4 tsp salt (EU: 1.25g, US: 1/4 tsp)
1. Preheat the oven to 350°F (175°C) and grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together 2 1/4 cups (285g) of flour, 1 cup (200g) of sugar, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
3. In a large bowl, whisk 2 eggs and 1/2 cup (115g) of melted butter until smooth. Add 1/2 cup (60g) of almond flakes, the flour mixture, and 1/2 cup (115g) of coarse almond paste. Mix well.
4. Arrange 1 cup (120g) of sliced rhubarb in a single layer on the prepared pans. Divide the batter evenly between the two pans, covering the rhubarb.
5. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool before assembling.
6. Once cooled, place one cake layer on a serving plate and sprinkle with granulated sugar. Top with the second cake layer and serve.
- baking powder
- butter
- cake pans
- eggs
- flour
- granulated sugar
- measuring cups
- mixing bowls
- oven
- rhubarb
- whisk
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