Saw a beautiful picture on my favourite dessert blog Ciocovan and I thought to give it a try!
For the rhubarb layer: 400-450g rhubarb, 30g melted butter, 50g of sugar ½ teaspoon vanilla paste
For the sponge: 100g almond flour, 175g flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon cardamom powder, ½ teaspoon powdered ginger, 100 g of butter, 100g of sugar, 50g of honey, grated rind from 1 lemon, 2 eggs, 240g fat yogurt (10% fat)
First prepare the pan in which you will bake the cake. It is preferable to have a compact pan, without removable walls, so that the syrup formed during baking does not leak into the oven. If you don't have something like that, then you can wrap the base of a tray with removable walls in aluminum foil.
Prepare the mixture for the sponge:
Mix the flour, almond flour, baking powder, baking soda, cardamom and ginger in a bowl.
In the bowl of a stand mixer, place the softened butter (let it soften at room temperature for 30 minutes), honey, sugar and lemon zest. Mix with the dough paddle until everything is homogeneous and the mixture looks like a cream.
Add the eggs one at a time and mix well after each one until incorporated into the mixture.
Add the dry ingredients mixed earlier and fold them in as well. At the end, add the yogurt and mix well.
Slowly pour the mixture over the rhubarb arranged in the tray. Level with a spatula.
Bake the cake in the preheated oven at 180C for 60-70 minutes, until it is browned on the surface and a toothpick inserted into it comes out clean.
Remove the cake from the oven and be patient for 15-20 minutes before removing it from the pan. To do this, first remove the papers from the side of the tray. Then place a large plate/tray over the pan and flip the pan over in one go.
Let the cake cool completely before slicing.
For the sponge: 100g almond flour, 175g flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon cardamom powder, ½ teaspoon powdered ginger, 100 g of butter, 100g of sugar, 50g of honey, grated rind from 1 lemon, 2 eggs, 240g fat yogurt (10% fat)
First prepare the pan in which you will bake the cake. It is preferable to have a compact pan, without removable walls, so that the syrup formed during baking does not leak into the oven. If you don't have something like that, then you can wrap the base of a tray with removable walls in aluminum foil.
Prepare the mixture for the sponge:
Mix the flour, almond flour, baking powder, baking soda, cardamom and ginger in a bowl.
In the bowl of a stand mixer, place the softened butter (let it soften at room temperature for 30 minutes), honey, sugar and lemon zest. Mix with the dough paddle until everything is homogeneous and the mixture looks like a cream.
Add the eggs one at a time and mix well after each one until incorporated into the mixture.
Add the dry ingredients mixed earlier and fold them in as well. At the end, add the yogurt and mix well.
Slowly pour the mixture over the rhubarb arranged in the tray. Level with a spatula.
Bake the cake in the preheated oven at 180C for 60-70 minutes, until it is browned on the surface and a toothpick inserted into it comes out clean.
Remove the cake from the oven and be patient for 15-20 minutes before removing it from the pan. To do this, first remove the papers from the side of the tray. Then place a large plate/tray over the pan and flip the pan over in one go.
Let the cake cool completely before slicing.
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