Sainsburys Rhubarb Cake Recipe

Deep rhubarb streusel cake Sainsbury`s Magazine

WEBApr 1, 2015 · Step by step. Heat the oven to 190°C, fan 170°C, gas 5. Toss the rhubarb and apples with 75g sugar in a large bowl and set aside. …

Rating: 4/5(266)
1. Heat the oven to 190°C, fan 170°C, gas 5. Toss the rhubarb and apples with 75g sugar in a large bowl and set aside.
2. Place the flour, ground almonds and the remaining 125g caster sugar in the bowl of a food processor. Pulse briefly to combine. Add the butter and whiz the mixture to crumbs (it's very important that the butter is cold otherwise it will cream into a dough). Press half the mixture into the base of a lightly buttered loose-bottomed, 20cm cake tin that is at least 7cm deep.
3. Spoon the fruit over the base. Tip the crumble mixture on top and level, it will come to the top of the tin but sink as it cooks. Transfer to a baking tray and bake for 1 hour to 1 hour 10 minutes until the top is golden and crisp and the juices are bubbling at the sides. Remove and run a knife around the top, and allow it to cool. Serve warm or cold, liberally dusted with icing sugar.

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Rhubarb Almond Cake Recipe (Moist & Easy) Aline …

WEBMay 13, 2021 · Place each half in a bowl with 1 tablespoon of sugar, toss, and set aside. In a stand mixer, cream butter and sugar for one minute. …

1. Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place on a rimmed baking sheet to catch any drips.
2. Slice half of the rhubarb into ½ -inch (1cm), and the other half into 2-inch (5cm) pieces. Place each half in a bowl with 1 tablespoon of sugar, toss, and set aside.
3. In a stand mixer, cream butter and sugar for one minute. Add eggs and vanilla extract, mix until creamy.
4. Add almond meal, spelt flour, baking powder, salt, and orange zest, mix well.

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Rhubarb and almond cake recipe Sainsbury`s Magazine

WEBJan 30, 2019 · Preheat the oven 180°C, fan 160°C, gas 4. Grease a 22cm springform tin and line the base and sides with baking paper. Put the …

1. Preheat the oven 180°C, fan 160°C, gas 4. Grease a 22cm springform tin and line the base and sides with baking paper.
2. Put the butter and sugar in a bowl and cream together with an electric whisk until pale and fluffy. Whisk in the eggs one at a time until creamy. Add the ground almonds and orange zest, sift over the flour and baking powder and mix well.
3. Spoon half the mixture into the tin, carefully spreading it right to the edges. Arrange just under half the rhubarb on top, keeping it away from the edges of the tin. Sprinkle over 1 tablespoon of the extra sugar.
4. Spoon over the rest of the cake mixture, then spread it to cover the rhubarb. Arrange the rest of the rhubarb on top, in a circle, filling in any gaps (keeping it away from the edges). Scatter over the flaked almonds and sprinkle with the remaining extra sugar.

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