The thing I like so much about this cake is that it rises up like a souffle, is a little crisp around the edges and then falls a bit to give a crater in which to nestle the roasted rhubarb and yoghurt (or creme fraiche if you prefer). In other words, no one will question the success of the cake because the last thing you want is a perfectly flat surface. Generously and deliciously, this cake gives you absolute license to ‘fail’.
Ingredients
- 2 cups (320 g) blanched almonds
- 1½ teaspoons baking powder
- Pinch of sea salt flakes
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 3 free-range eggs, at room temperature
- ½ cup (125 ml) pure maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely grated orange zest, plus extra to serve
- 1 cup (280 g) natural probiotic yoghurt
Roasted Rhubarb
- 6 rhubarb stalks (about 500 g), trimmed and washed, cut into 2.5 cm lengths
- Finely grated zest of ½ orange
- 2 tablespoons soft brown sugar
- 40 g cold unsalted butter, chopped
How to Make It
- Preheat the oven to 160°C (fan-forced). Grease and line a 23 cm springform tin with baking paper.
- Place the almonds on a baking tray and cook for 8–10 minutes or until golden. Remove from the oven and allow to cool completely, then process in a food processor until finely ground.
- In a large bowl, mix together the ground almonds, baking powder, salt, nutmeg and ginger.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs and maple syrup on high speed for about 10 minutes or until light and fluffy, and doubled in size. With the motor running, add the olive oil in a thin steady stream. Using a spatula, gently fold the orange zest and dry ingredients into the egg mixture, then pour into the prepared tin. Bake for 40–50 minutes or until golden and a skewer withdraws clean. Do not open the oven during the cooking time. Remove from the oven and allow to cool in tin. Increase the oven temperature to 200°C (fan-forced).
- To make the roasted rhubarb, place the rhubarb on a baking tray lined with baking paper. Scatter with the orange zest, sugar and butter and bake for 12–15 minutes or until just tender. Remove from the oven and allow to cool.
- Place the cooled cake on a serving plate. Top with the yoghurt, then the cooled rhubarb and finish with a little extra orange zest.
