With its crisp cake-like crust and super-soft centre, this cake truly is the sweetest of both worlds. Serve it for dessert or afternoon tea.
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater
- 1½ cups (360ml) buttermilk
- 1 tablespoon orange rind (finely grated)
- 2½ cups (300g) almond meal
- 2 tablespoons cornstarch (cornstarch)
- ¾ cup (165g) raw superfine sugar (plus extra)
- 5 stalks rhubarb (trimmed and halved lengthways)
- 1 tablespoon pure maple syrup (or light agave syrup)
Rhubarb Almond Pudding Cake is a guest recipe by Donna Hay so we are not able to answer questions regarding this recipe
- Preheat oven to 180°C (350°F).
- Place the eggs, vanilla, rosewater, buttermilk and orange rind into a jug and whisk to combine.
- Place the almond meal, cornstarch and sugar into a bowl and mix to combine.
- Pour the buttermilk mixture into the almond mixture and mix to combine.
- Pour mixture into a deep 25cm (10 inch) 6-cup (1.5 litre) capacity round baking dish.
- Top the almond mixture with the rhubarb and brush well with agave syrup. Sprinkle with extra sugar.
- Bake for 40 minutes or until the pudding cake is just firm and the rhubarb is soft.
Swap rhubarb for berries or even peaches or nectarines if in season.