⅔ cup plain gluten free (or regular flour)
1 teaspoon baking powder
1 teaspoon ground mixed spice
½ teaspoon ground ginger
200 grams ground almonds/nuts
½ cup caster sugar
½ cup light muscovado or brown sugar
200 grams melted butter
4 x #7 eggs (large)
1 teaspoon vanilla extract
4 slim, long stalks red rhubarb, sliced 1cm thick on the diagonal
3 tablespoons flaked almonds
2 tablespoons raw sugar
Lemon Cream filling
200 grams cream cheese at room temperature (I use Philadelphia)
3 tablespoons icing sugar
2 tablespoons cream or milk
finely grated zest 1 large lemon
Grease 2 x 20cm cake tins and line the base and sides with baking paper.
Preheat the oven to 160˚C fan bake.
Put the flour, baking powder, spices, salt, ground almonds and both the sugars in a large bowl and stir together, making sure there are no lumps.
Whisk the butter, eggs and vanilla together then tip onto the dry ingredients and beat with a wooden spoon until combined. Stir in half of the rhubarb then divide the mixture evenly between the two tins.
Top each cake with the remaining rhubarb then scatter with the almonds, then the sugar. Bake for 25-30 minutes until the tops are golden and the cakes are firm to the touch. Cool completely before removing from the tins.
Place one cake on a serving plate and spread with the filling. Top with the second cake, rhubarb side up. Dust with icing sugar to serve. Makes 1 cake.
Lemon Cream Filling
Beat the cream cheese and icing sugar until very light and airy. Slowly beat in the cream and lemon zest until well combined. Chill until firm enough to spread.