This article was written for Annabel & Grace, which is now part of Rest Less.
Rhubarb Almond Pudding Cake is one of the dishes we are featuring this week from Donna Hay’s excellent new cookbook, One Pan Perfect.
My multi-talented friend Bumble, who has contributed several recipe and beauty posts to A&G in the past, is also an excellent baker. Bumble and I were flicking through the recipe book when she spotted this pudding cake. She made it this week and was pleased with the result – not least because it is such an attractive looking pudding with a crisp like crust and a super soft centre… tempted?
Rhubarb Almond Pudding Cake – a dessert or for afternoon tea
4 – 6
servings1
hourIngredients
4 eggs
Tspn vanilla extract
Tspn rosewater
360ml buttermilk (see tip below)
Tbsp finely grated orange rind
300g ground almonds
2 tbsp cornflour
165g superfine caster sugar, plus extra
5 stalks rhubarb, trimmed and halved lengthways
Tbsp agave syrup or maple syrup
Directions
- Preheat oven to 180 degrees (350 degrees F). Place the eggs, vanilla, rosewater, buttermilk and orange rind into a jug and whisk to combine.
- Place the ground almonds, cornflour and sugar into a bowl and mix to combine
- Pour the buttermilk mixture into the almond mixture and mix to combine
- Pour the mixture into a deep 1.5L round baking dish
- Top the almond mixture with the rhubarb and brush well with the agave or maple syrup. Sprinkle with extra sugar.
- Bake for 40 mins or until the pudding cake is just firm and the rhubarb soft.
Notes
- If you are unable to find buttermilk, make your own by simply adding just over a teaspoon of lemon juice to ordinary milk (BBC Good Food)
At A&G we are well known for our ‘tried and tasted’ recipes. We do this because we want to make sure that you will find the recipes are easy to follow and the end results are as delicious looking as the photographs. Over the last twelve years, Annabel, our friends and I have cooked (and eaten!) around 900 recipes, so if you are seeking cooking inspiration, have a look here