Rhubarb Friandship Cake
A moist and light almond cake created by Yotam Ottolenghi. Simple ingredients pulled together quickly with the option to make the batter a day ahead. Serve with vanilla chantily, ice cream or a simple dusting of icing sugar.
INGREDIENTS
2 1/2 cups rhubarb, chop into 1 1/2 “ pieces
1 tsp vanilla
1/4 cup rounded granulated sugar
3 fresh bay leaves
1 tsp ground cinnamon
6 TBSP all purpose flour
1 2/3 cups confectioners sugar, sifted
1 cup almond meal
1/8 tsp salt
5 ex-large egg whites
3/4 cup unsalted butter, melted & slightly cooled
METHOD
Place the rhubarb in a bowl with vanilla, granulated sugar, bay leaves and 1/2 tsp of the cinnamon. Set aside for 30 minutes.
Preheat oven to 400°F
Mix the flour, confectioners’ sugar, almond meal, the remaining 1/2 tsp of cinnamon, and salt in a separate large bowl. Set aside
Lightly whisk the egg whites by hand for 30 seconds, so they just start to froth. Stir into the flour mixture, along with the melted butter until combined
tip the batter into a parchment lined 9X13” pan or a round pie plate. Top evenly with the fruit and juices. Bake for 60 minutes, covering the baking dish with foil for the final 10 minutes, until the cake is golden brown and the fruit is bubbling. Set aside for 10 minutes before serving.
Vanilla Chantily
1 cup 35%, whipped with 2 tsp sugar
1/2 cup sour cream
1 1/2 tsp vanilla
2 TBSP confectioners sugar
Combine sour cream with vanilla and confectioners sugar until well blended. Gently fold in the whipped cream. Set aside, cover with cling film and refrigerate up to 2 days.
