Rhubarb & Almond Loaf Cake

 

So I’ve reached the 40 week mark. Today is officially D day but I have a feeling we could be waiting a little longer for Baby Cross, who is evidently far too cosy currently and has no plans to make an appearance any time soon. Sigh! In the meantime to prevent me from going stir crazy {I’m extremely impatient} the nesting instinct has continued and this has included baking cake. It’s just as well one can never enjoy too much cake.

In the last few weeks I’ve had cravings for rhubarb. A bit late in the day to be expericing cravings but cravings nonetheless. I just can’t get enough of it. Just as well as Aldi {other supermarkets are available} have started stocking frozen rhubarb in their freezer department, which is so convenient.

My latest experiment is this delicious recipe for Rhubarb and Almond loaf cake. It’s light and not too sweet and I’ve used olive oil instead of butter. Give it a whirl and in the meantime if all goes quiet on the blogging front you know I’m otherwise engaged. Fingers and toes crossed.

The Baking Bit…

1. Begin by sprinkling 1/2 tsp. of cinnamon and 2 tsp. of caster sugar on top of 250g of chopped rhubarb. In a shallow pot on the hob gently heat the rhubarb until it’s soft and tender. This should take between 4 – 5 minutes on a low heat.

2. Next pour 130ml of olive oil into a bowl along with 110g of caster sugar and mix together before folding in 150g of sieved self raising flour.

3. Add 3 eggs into the mixture and again fold everything together. Next fold in 100g of ground almonds and 2 tsp. of cinnamon. Finally gently stir in the rhubarb.

4. Pour the cake mixture into a 2lb greased loaf tin and sprinkle 30g of fLaked almonds on top.

5. Place the loaf tin in a pre heated oven set at 180c for 55 minutes. Leave to cool before slicing.

  

  

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