This actually started life as simply a good gluten free orange and almond cake, but with the abundance of forced rhubarb in my kitchen it seemed like the opportune time to experiment... and I'm glad i did. With very few ingredients and literally no baking skill required you can create this wonderfully moist cake/torte.
Here's how........
Ingredients
300g ground almonds
300g caster sugar
6 large eggs
200g chopped rhubarb
2 large blood oranges (regular navel oranges are fine to use)
1 heaped tsp baking powder (gluten free options available)
Method.
Chop up rhubarb into 1" chunks and chop oranges into small chunks (skin, pith and flesh) and place in a saucepan with 4tbsp of water. simmer for around an hour until the oranges are totally soft. You may need to add a little more water along the way.
now liquidise the pulpy fruit and allow to cool.
Grease and line a square 22cm loose bottomed baking tin with greaseproof paper.
don't place the lined base in the tin just yet.
preheat the oven to 175c
Now using a potato peeler strip several long slices from the rhubarb. I take off all the red coating from the stalks. you'll need roughly 10 long strips halved to the same length as the base of the tin.
Gently lay around 10 strips over the base (red side down) going vertically, then rotate horizontally and using a basket weave method lay strips one by one woven into the vertical strips. (once you get going it's easy i promise!
shuffle them all up together snugly, trim the edges and place the base into the tin ready for the cake batter.
Now you're ready to make the cake batter.
Add eggs, ground almonds, sugar, baking powder and fruit pulp and whisk thoroughly together until you have a creamy batter.
pour on top of your rhubarb lattice and place in your preheated oven for around an hour (or until an inserted skewer comes out clean.
Allow to cool thoroughly in the tin before turning out.
Enjoy with a freshly brewed cuppa or warm with a good dollop of clotted cream!
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