Fresh Rhubarb Cake with Almonds
Fresh Rhubarb Cake with Almonds - For your sweet tooth!
Healthy, because
Even smarter
Nutritional values
Rhubarb helps to protect the body cells from free radicals and thus has a positive effect on the immune system. Almonds are little power packs, because they shine with minerals such as calcium and iron for bones as well as blood formation.
Unfortunately, rhubarb is not in season all year round, but you still don't have to do without this delicious cake: Simply replace the sour stalks with seasonal fruit! In summer, for example, cherries or raspberries fit perfectly, in autumn and winter you can cover the dough with pear or apple slices. This way you won't get bored!
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 310 mg | (8 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 9 ozs soft butter
- 12 ozs ground almonds
- 18 ozs Rhubarb (narrow bars)
- 2 ¾ ozs Raw cane sugar
- 5 eggs
- 1 generous pinch Vanilla powder
- 1 tsp Organic lemon zest
- 3 Tbsps Whole Grain Spelt Flour
- ½ tsp Baking powder
- 1 oz slivered almonds (2 TBSP.)
Kitchen utensils
Preparation steps
Grease tart pan with 1 teaspoon butter and sprinkle with 2 teaspoons almonds. Wash, clean and peel the rhubarb. Cut the stalks into pieces of approx. 4-inces each, mix with 2 Tbsp. sugar in a bowl and let stand for 10 minutes.
Separate eggs. Beat egg whites with 1 1/2 tablespoons sugar until stiff and chill. Beat egg yolks with vanilla powder, lemon zest, butter and remaining sugar for 3 minutes until fluffy. Mix remaining ground almonds, flour and baking powder and fold in. Carefully fold in beaten egg whites.
Pour the dough into the mold and smooth it out. Dab the rhubarb pieces a little and lay them out in a ray shape on the dough. Sprinkle everything with flaked almonds and bake the cake in a preheated oven at 180 °C / 350 °F for 30-40 minutes. Allow to cool, remove from the pan and allow to cool.
