This Norwegian Rhubarb and Almond Cake is a lovely treat! It’s moist and fruity, with the tartness of rhubarb balanced perfectly by the sweetness of almonds.
Baking this cake fills your kitchen with a delightful smell. I love serving it warm with a scoop of vanilla ice cream—it’s a crowd-pleaser that always brings smiles!
Ingredients & Substitutions
Rhubarb: Fresh rhubarb is key for this recipe as it adds a tart flavor. If you can’t find rhubarb, you could use chopped apples or strawberries for a sweeter taste, but you might want to adjust the sugar.
Butter: Unsalted butter gives control over the salt levels. If you need a dairy-free option, use vegan butter or coconut oil, though the flavor might change slightly.
Sugar: Granulated sugar is what’s called for, but you can replace it with coconut sugar for a slightly deeper flavor. Just remember, the texture might differ a bit.
Ground Almonds: They add a lovely nuttiness. If someone has a nut allergy, you could blend pumpkin seeds into a flour-like texture as an alternative.
Flaked Almonds: These are used for topping. If you want a different crunch, try sunflower seeds or even shredded coconut for a tropical twist.
How Do I Make Sure My Cake Turns Out Light and Fluffy?
A light and fluffy texture is crucial for this cake. The creaming method is key here, which means incorporating air into the batter. Here’s how to do it well:
- Beat the softened butter and sugar until you see a light color and fluffy consistency — this can take about 3-5 minutes.
- Add your eggs one by one, ensuring each is fully mixed before adding the next. This helps trap air in the batter.
- When mixing in the dry ingredients, fold gently! Overmixing can deflate all that air you’ve worked hard to create.
Taking your time here can make a big difference in how the cake rises and its final texture. Happy baking!
How to Make Norwegian Rhubarb and Almond Cake?
Ingredients You’ll Need:
For the Cake:
- 250g rhubarb, chopped into small pieces
- 150g unsalted butter, softened
- 150g granulated sugar
- 3 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 50g ground almonds
- A pinch of salt
For Topping:
- 50g flaked almonds
- Powdered sugar (for dusting, optional)
How Much Time Will You Need?
This delightful cake will take about 15-20 minutes to prepare and 40-45 minutes to bake. Once it’s out of the oven, let it cool for a while, and you’re ready to serve! A total time of around 1 hour, and you’ll have a delicious treat.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 180°C (350°F). While it’s heating, grease and line the bottom of a round cake pan with parchment paper. This will keep your cake from sticking!
2. Make the Batter:
In a large mixing bowl, beat together the softened butter and granulated sugar. Use a hand mixer or a spoon until the mixture is light and fluffy. Next, add the eggs one by one, mixing well after each addition. Stir in the vanilla extract for extra flavor!
3. Combine Dry Ingredients:
In another bowl, mix the all-purpose flour, baking powder, ground almonds, and a pinch of salt together. This will ensure that your cake rises smoothly and has a great almond flavor.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Use a spatula to fold the ingredients gently until just combined—don’t overmix! Now, carefully fold in the chopped rhubarb to get those lovely fruity bits throughout the cake.
5. Put it in the Pan and Bake:
Pour the batter into the prepared cake pan and spread the top out evenly. Sprinkle the flaked almonds over the top for a lovely crunch. Bake in the oven for about 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean!
6. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it onto a wire rack to cool completely. If you like, dust the top with powdered sugar before serving, and enjoy your delicious Norwegian Rhubarb and Almond Cake!
Can I Substitute the Rhubarb?
Absolutely! If you can’t find rhubarb, feel free to substitute it with apples or peaches for a sweeter twist. Just be sure to adjust the sugar slightly depending on the sweetness of the fruit you choose.
What If I Don’t Have Ground Almonds?
No worries! You can substitute ground almonds with ground walnuts or pecans. If you’re looking for a nut-free option, simply increase the all-purpose flour by 50g to maintain the cake’s texture.
How Should Leftovers Be Stored?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want it to last longer, you can freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months—just thaw them in the fridge when you’re ready to eat!
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day ahead and keep it covered at room temperature. To enhance the flavor, consider making it a couple of days in advance; it can become even more delicious as it sits! Just dust with powdered sugar before serving for maximum presentation.
