ÜBER A TALE OF TREATS

Hey, ich bin Roxi und auf diesem Blog feier ich das Kochen mit frischen, pflanzlichen Zutaten - unkompliziert, nährstoffreich und vor allem superlecker! Ich möchte dich dazu inspirieren, die volle Power von Gemüse und Obst, wertvollem Getreide und gesunden Fetten in deine täglichen Mahlzeiten zu integrieren. Die Rezepte, die du hier findest, sind alle vegetarisch, oft auch vegan.

Schau dich gerne um und viel Spaß beim Nachkochen! 

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copywrite a tale of treats 2020 • all rights reserved

MANDELKUCHEN MIT GERÖSTETEM RHABARBER

KATEGORIE

Zutaten

Für den Rhabarber

  • 1 lbs rhubarb 4 large stalks

  • 1/4 cup/50g sugar

  • 1 lemon zested and juiced

​Für den Kuchenteig

  • 85 g (6 tbsp) unsalted butter (or refined olive oil)

  • 1/4 tsp salt

  • 1 tsp almond extract

  • 125 ml (1/2 cup) milk (dairy/non-dairy)

  • 1 large egg

  • 100 g (1/2 cup) granulated sugar, plus more for sprinkling

  • 60 g (1/2 cup) ground almonds

  • 125 g (1 cup) wholemeal (whole wheat) pastry flour

  • 1 1/2 tsp baking powder

  • 200-300 g (7-11oz) rhubarb (force rhubarb is best here)

  • 3 tbsp flaked almonds

Zubereitung

  1. Preheat the oven to 350F/180C. Toss the rhubarb with sugar, lemon juice and zest and roast for 20 minutes until soft when pierced with a knife, then cool.

  2. Preheat the oven to 180oC (350oF). Grease a deep 8-inch (20cm) cake tin with oil or butter.

  3. In a medium pot, melt the butter over a low heat until just melted. Remove from the heat and stir in the salt, almond extract and milk. Add the egg, granulated sugar and ground almonds - stir again until well combined. Add the flour and baking powder and stir together until just combined.

  4. Pour the batter into the prepared cake tin. 

  5. Use the rhubarb to decorate the top of the cake in a radial pattern. 

  6. Bake for 40-50 minutes until well risen and a skewer inserted into the centre of the cake comes out clean (the surface of the centre may still look a bit gooey due to the moisture from the rhubarb but will be cooked underneath). Leave to cool in its tin on a wire rack for at least 10 minutes before slicing and serving.

Notes:

  • For a vegan adaptation use the olive oil instead of butter and non-dairy milk. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

AKTUELLE REZEPTE