Recipe by Rochelle Bilow
Serves 8-10
1 cup almond flour
1 cup all-purpose flour (either white and unbleached, or 1 to 1 gluten-free baking flour; I like Bob’s Red Mill brand)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon fine sea salt
3 large eggs, at room temperature
½ cup extra virgin olive oil
½ cup honey
1 teaspoon almond extract
5-8 stalks of rhubarb, preferably thin
¼ cup Yumbutter almond butter, thinned with 1 tablespoon water
Optional: Granulated sugar for sprinkling
Pre-heat the oven to 325˚ Fahrenheit. Grease a 9-inch springform pan with either butter or baking spray, dust with flour, then place on top of a baking sheet. Set aside. (Alternately, you may use a traditional cake pan, but be sure to grease and flour it exverytremely well.)
In a large bowl, whisk together the flours, baking powder and soda, cardamom, ginger, and salt. Set aside.
In a separate, medium-sized bowl, whisk the eggs, olive oil, honey, almond extract, and almond butter until fully combined. Pour the wet ingredients into the dry, and use a rubber spatula to mix until just incorporated — a few lumps are okay, so don’t overmix!
Pour the batter into the prepared pan. Cut the rhubarb to fit in the cake pan, then press each piece gently so the batter pools up around the rhubarb. If using sugar, sprinkle sugar over top — this helps caramelize the top of the cake.
Bake for 40-45 minutes, rotating halfway through, until a paring knife inserted into the middle comes out clean. You may have to cover the cake with foil in the last 10-15 minutes of baking, if it is getting dark. Remember: The almond flour will color and burn faster than traditional flour.
Remove from oven and let cool five minutes. Remove top of springform pan and let cool at least one hour before enjoying.