Lime-Infused Almond & Rhubarb Delight Cake
Indulge in this delightful Lime-Infused Almond & Rhubarb Delight Cake, a heavenly gluten-free dessert bursting with flavor. The tartness of fresh rhubarb harmonizes beautifully with the nutty richness of almond meal and the zesty brightness of lime. This moist cake is not only a treat for the tastebuds but also a low-GI option, making it a healthier choice for dessert lovers. Whether enjoyed on its own or accompanied by a scoop of vanilla ice cream, this cake is sure to impress at any gathering. Feel free to swap rhubarb with apples or berries for a different twist!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Rhubarb, sliced
3 cups (sliced)
Lime juice or Lemon juice
1 tablespoon (freshly squeezed)
Coconut sugar crystals
3 tablespoons (for rhubarb mixture)
Almond meal
1 cup (or ground almond slices)
Coconut flour
1/2 cup
Coconut sugar
1/2 cup (for cake mixture)
Baking powder
2 teaspoons
Salt
1/4 teaspoon
Sour cream or Yogurt
1/2 cup
Eggs, beaten
2 (beaten)
Almond extract
1 teaspoon
Sliced almonds
1/2 cup
Olive oil
1/2 teaspoon (for greasing the pan)
Instructions
1
Preheat your oven to 350°F (180°C). Grease a 9-inch (21 cm) round baking pan with olive oil and set aside.
2
In a medium bowl, combine the sliced rhubarb, lime or lemon juice, and 3 tablespoons of coconut sugar. Toss well to coat the rhubarb and set aside to macerate.
3
In a large mixing bowl, whisk together the dry ingredients: almond meal, coconut flour, remaining coconut sugar, baking powder, and salt until well combined.
4
In another bowl, mix the wet ingredients: sour cream (or yogurt), beaten eggs, and almond extract until smooth.
5
Pour the wet ingredients into the dry ingredients, mixing until just combined. Gently fold in the macerated rhubarb mixture, taking care not to overmix.
6
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle the sliced almonds on top for an added crunch.
7
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8
Once baked, allow the cake to cool in the pan for about 10 minutes. Then carefully remove it from the pan and move it to a wire rack to cool completely.
9
Infuse your slices with love, and serve with a delightful scoop of ice cream if desired!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Lime-Infused Almond & Rhubarb Delight Cake?
The cake features a harmonious blend of tart fresh rhubarb, nutty almond meal, and zesty lime brightness.
Is this rhubarb cake gluten-free?
Yes, this recipe is entirely gluten-free as it uses almond meal and coconut flour instead of wheat flour.
What is the glycemic index (GI) status of this dessert?
This cake is considered a low-GI option, making it a healthier choice for those monitoring their blood sugar.
What temperature should the oven be set to?
Preheat your oven to 350°F (180°C) before baking.
How long does the cake need to bake?
The cake should bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.
Can I substitute rhubarb with other fruits?
Yes, you can easily swap the rhubarb for apples or berries for a different flavor profile.
What size baking pan is recommended?
A 9-inch (21 cm) round baking pan is recommended for this recipe.
What should I use to grease the baking pan?
The instructions suggest using olive oil to grease the pan.
What are the two types of flour used in this recipe?
The recipe uses 1 cup of almond meal and 1/2 cup of coconut flour.
Can I use lemon juice instead of lime juice?
Yes, the recipe allows for either lime juice or lemon juice to macerate the rhubarb.
What is the purpose of macerating the rhubarb?
Macerating the rhubarb with lime juice and coconut sugar helps soften the fruit and release its natural flavors before baking.
How much rhubarb is required?
The recipe calls for 3 cups of sliced rhubarb.
What dairy options can I use for the wet ingredients?
You can use either 1/2 cup of sour cream or 1/2 cup of yogurt.
How many eggs does the recipe require?
The recipe requires 2 beaten eggs.
What provides the topping crunch for the cake?
A 1/2 cup of sliced almonds is sprinkled on top of the batter before baking for added crunch.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes before moving it to a wire rack.
What type of sweetener is used in this cake?
Coconut sugar is used both in the rhubarb mixture and the cake batter.
What extract is added for flavor?
One teaspoon of almond extract is used to enhance the nutty flavor of the cake.
Is there salt in the recipe?
Yes, the recipe includes 1/4 teaspoon of salt.
How much baking powder is needed?
The recipe calls for 2 teaspoons of baking powder.
Should the rhubarb be peeled?
The recipe specifies the rhubarb should be sliced, but does not require peeling.
What are the dry ingredients for the cake mixture?
The dry ingredients include almond meal, coconut flour, coconut sugar, baking powder, and salt.
What are the wet ingredients for the cake mixture?
The wet ingredients consist of sour cream or yogurt, beaten eggs, and almond extract.
Can I use ground almond slices if I don't have almond meal?
Yes, ground almond slices are a suitable substitute for almond meal.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly cake recipe.
What is the best way to serve this cake?
It can be enjoyed on its own or served with a scoop of vanilla ice cream.
How should I combine the wet and dry ingredients?
Pour the wet ingredients into the dry ingredients and mix until just combined, then gently fold in the rhubarb.
What should the top of the cake look like before baking?
The batter should be smoothed with a spatula and topped with a sprinkle of sliced almonds.
How many total ingredients are in this recipe?
There are 13 ingredients in total, including the oil for greasing.
Is this cake considered a moist dessert?
Yes, the combination of almond meal, sour cream, and fruit ensures a very moist texture.