Rhubarb cake with oranges and pistachio
Delicious and seasonal cake with rhubarb, oranges and pistachio.
Equipment
- 1 baking tin of 22 cm diameter
Ingredients
- 250 gr butter at room temperature
- 250 gr sugar
- 5 eggs
- 125 gr flour
- 125 gr almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanille essence
- 1 tsp ginger grated or ground
- 1 orange juice or zest
- 250 gr rhubarb in slices
- 80 gr pistachio chopped
- 2 tbsp almond slivers
Instructions
- Preheat the oven to 165˚C (bottom and top heat)
- Place the butter and sugar in the bowl of your stand mixer and whisk until light and fluffy. Add the eggs one by one. Let it whisk through. Add the vanilla essence and the orange juice.
- Mix the flours with the baking powder, salt and ginger powder.
- Add the flour mix to the egg mixture and whisk until just combined.
- Cut the rhubarb in small slices and add this to the batter together with the chopped pistachio. Add the orange zest and spoon everything through.
- Cover a baking tin with baking paper or grease the sides. Pour the batter into the baking tin. Sprinkle the almond slivers over the top.
- Bake the cake in the preheated oven for about 1 hour and 25 minutes but check half way if it is not going to fast. When the cake becomes too dark cover with aluminium foil and leave to cook for a bit longer.
- Remove from the oven and check with a wooden skewer if the cake is cooked in the middle. Leave to cool completely before cutting.
Nutrition
Calories: 616kcal | Carbohydrates: 53g | Protein: 12g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 440mg | Potassium: 305mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1040IU | Vitamin C: 12mg | Calcium: 139mg | Iron: 2mg