It reminded me of La Galette des Rois (apparently called King cake, has anyone seen one of those?) - a cake we get at the Epiphany in France (without the rhubarb, although they should consider adding it).
What do you need? (for 8 people)
1/2 pack of ready roll puff pastry
100g salted butter, at room temperature
100g golden caster sugar
2 medium eggs
150g ground almonds
finely grated zest of 1 orange
1/4 tsp ground cinnamon
225g rhubarb, trimmed and cut into 4-5 cm lengths
1 tbsp flaked almonds
1/2 tbsp icing sugar, for dusting
- Preheat the oven 190°C, fan 170°C, gas 5. Cut the pastry into a 22cm circle. Press into a round 18cm loose-based cake tin, lining the base and part way up the side.
- Put the butter and sugar in a bowl and cream together with an electric whisk until pale and fluffy. Whisk in the eggs one at a time and 2 tbsp of the ground almonds until creamy. Fold in the remaining ground almonds with the orange zest and cinnamon.
- Spoon the almond mixture into the tin, then top with the rhubarb. (The cake would also be nice if you were to spoon only half of the mixture, add a layer a rhubarb and then cover with the rest of the mixture)
- Bake for 40 minutes until golden. Dust with icing sugar and remove from the tin. Cut into slives and serve warm.
You may notice a nice table runner underneath the plate. This is a very small peek at Fast Forward the table runner Annabelle did for me in exchange of the simple love quilt. It is beautiful. You can have more information about it on her blog. I need to clear my dining table (aka my current desk) to take pictures.
So here you are a super easy cake that is actually quite unusual and seasonal! Really worth trying.