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Upside-down rhubarb, ginger & almond cake
Upside-down rhubarb, ginger & almond cake
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Ginger-spiced rhubarb upside-down cake, a tangy treat for fruit lovers.
Ingredients:
  • 5 rhubarb stalks, halved lengthways, cut into 5cm pieces
  • 3cm piece ginger, finely grated
  • 330g caster sugar
  • 4 eggs, separated, plus 2 extra eggwhites
  • 60ml olive oil
  • 100ml milk
  • 150g plain flour
  • 60g almond meal
  • 4.00 gm baking powder
  • 0.63 gm cream of tartar
Instructions:
  • Preheat the oven to 160°C while you prepare a 22cm round springform cake pan - greased and lined with baking paper. Wrap the pan with foil to avoid any syrup leaking. Place the rhubarb evenly on the pan base, ensuring full coverage.
  • In a saucepan over medium-high heat, combine ginger, 3/4 cup (165g) sugar, and 1/3 cup (80ml) water. Stir until sugar dissolves, then bring to a boil and simmer for 10 minutes until slightly thickened. Pour the mixture over the rhubarb and let it cool down a bit before serving.
  • Whisk egg yolks and 1/2 cup (110g) sugar until thick and pale using electric beaters. Mix in oil, milk, and vanilla until combined. Add flour, almond meal, and baking powder, then beat until well mixed. In a separate bowl, whisk egg whites to stiff peaks with cream of tartar and remaining 1/4 cup (55g) sugar. Gently fold meringue into the batter in two additions.
  • Pour the batter over the rhubarb, bake for 50 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan to slightly shrink. Invert onto a plate and serve.

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