Description
A moist and tender lemon-almond cake topped with sweet tart roasted rhubarb and sliced almonds, offering a perfect balance of nutty richness and bright citrus flavor.
Ingredients
Units
Scale
- 1 1/2 cups almond flour
- 1/2 cup all purpose flour
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh rhubarb sliced into 1 inch pieces
- 1 tablespoon honey
- 2 tablespoons sliced almonds
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 9 inch round cake pan with parchment paper.
- Cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.
- In a separate bowl whisk almond flour, all purpose flour, baking powder, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Toss sliced rhubarb with honey in a small bowl.
- Spread batter evenly into prepared pan. Arrange rhubarb on top and sprinkle with sliced almonds.
- Bake for 40 to 45 minutes until center is set and a toothpick inserted comes out clean.
- Cool for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best texture.
- Do not overmix the batter.
- Allow cake to cool before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg