Wednesday, 27 March 2013

Hidden Veggies- Daring Bakers

Rhubarb and Almond Cake

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!!

Now this is an interesting challenge, to use veggies in baking,these not only add nutritional value but also add moisture and texture to your bakes.I wanted to try a new veggie bake since it is a good opportunity to get experimental.Thank you Ruth for this fantastic challenge!!

 I have been quite intrigued by rhubarb which is what I used in my almond cake.

Rhubarb is quite versatile and can be used in innumerable culinary uses. Though its not readily available here, I was fortunate enough to get it from a local farm.Rhubarb stalks are used which are tangy in taste and moistens the cake well.

Rhubarb and Almond Cake

The recipe has been taken from here

For the stewed Rhubarb

4-5         rhubarb chopped in 2cm pieces
70g         sugar
20 g        butter
50ml       water

Place the rhubarb sugar butter and water in a saucepan.Cook on medium heat stirring frequently,until the rhubarb softens.Remove it from heat and set aside to cool completely.

For the Sponge

190g       butter
140g       plain flour
190g       sugar
3             eggs
1tsp        baking powder
50g        ground almonds
1/2 tsp   ground cinnamon
1/2 tsp   ground ginger
25 ml     milk
100 g     stewed rhubarb
15g       flaked almonds

31/2 x 7 in loaf tin

Preheat oven to 170 C. Grease the loaf tin with butter and dust with flour.

Cream the butter and sugar until pale and fluffy. Add the eggs one at a time,mixing well after each addition and scarping down the sides to ensure everything has been mixed well.

Sift together the flour,baking powder,ground almonds,cinnamon and ginger and add half the mixture to creamed butter and eggs followed by half the milk.Mix well and add remaining dry ingredients and the milk.
Stir in the stewed rhubarb and mix.Put the mixed batter in the loaf tin and sprinkle almonds on the top.
Bake it for 50-60 minutes till its firm to the touch.Allow the loaf to cool for a while in the tin before turning it out on a wire rack to cool completely.


  1. This looks really delicious - rhubarb and almond is an awesome combination! Thanks so much for taking part this month :-) Rx

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