ALMOND CITRUS CAKE WITH RHUBARB COMPOTE

Posted by Carole-Anne on June 15, 2008

Healthy Recipes loves this recipe because one can have a piece without feeling guilty.  It is healthy – has only 2/3 cup sugar in the entire recipe.  Rhubarb is healthy – provides fibre and the almonds, orange and lemon rind are all healthy.

INGREDIENTS:

1 1/2 cups Nutriblend Flour (Robin Hood)

1 1/2 cups ground almonds

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt finely ground

1/2 cup unsalted butter, softened

2/3 cup granulated sugar (or Splenda sugar replacement)

4 eggs, separated

2 tsp finely grated orange rind

2 tsp finely grated lemon rind

4 tsp lemon juice (organic)

1/2 tsp pure vanilla extract

1/2 tsp almond extract

3/4 cup buttermilk

COMPOTE INGREDIENTS:

4 cups cut rhubarb pieces 1/2 inch in length

1/4 cup granulated sugar

2 strips orange rind

2 tbsp orange juice

1 tbsp pure vanilla

NOW FOLLOW ME:

Whisk together  flour, almonds, baking powder, soda, sea salt and set aside.

In a large bowl, beat butter with sugar until fluffy and light, adding egg yolks, one at a time, beating for at least 30 seconds after each.

Beat in orange and lemon rinds, lemon juice and vanilla and almond extracts.

Stir into flour; then alternately with buttermilk, and flour, making 3 additions of flour and two of buttermilk. 

Beat egg whites until frothy and fold into buttermilk mixture.

Scrape into butter parchment lined  9 by 13 inch baking dish.

Bake in 350F oven until center springs back – 40 minutes - remove and let cool.

For the Rhubarb Compote – in a saucepan, stir together rhubarb, sugar, vanilla  and orange rind and juice, removing any seeds. 

Bring to a boil, reduce heat and simmer for 2 – 5 minutes until rhubarb is tender.  Add a dash of cornstarch to thicken.  Let cool. 

To serve, remove cake from pan to fancy platter and spoon compote over the cake.  This is a dreamy recipe for our collection.

Healthy Recipe will serve approximately 12 people.