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.