Almond citrus cake with rhubarb compote
SBcanning loves this recipe because one can have a piece without feeling guilty.
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)
- 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
Instructions
- 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.