It has recently come to my attention that there are those who would cut and paste my recipes onto other sites without accreditation. Please don't do this. I am happy for my recipes to be out in cyberspace, (clearly, or I wouldn't be a blogger), but I would appreciate a link back to this site. Cool winter nights seem to dictate dessert in my house...and then suddenly we are fighting the bulge come spring! Well, we have had unseasonably cold nights in spring here, so I guess the bulge is becoming the downright middle aged spread. This recipe is not so bad, (if you follow Cyndi O'Meara's philosophy), which isn't such a bad excuse right now! So settle in on a cold night and enjoy this one.
- 260 g cream
- 2 eggs
- Dash of almond essence
- 240 g SR flour
- 210 g raw sugar
- 10 stalks of rhubarb chopped into 2 cm lengths
- 2 tbsp sugar
- Additional rhubarb (3 - 4 stalks)
- 50 g sugar
- 50 g butter
- 50 g cream
- 25 g flour
- 25 g blanched almonds, flakes
Make raw sugar into caster sugar by processing on speed 9 for approximately 5-10 seconds. Set aside.
Place cream into TM bowl.
Insert Butterfly attachment and whip cream on speed 4 until thick. (Time will vary based on the freshness of the cream, the fresher it is, the longer it will take.)
Add eggs one at a time and blend in gently on speed 3-4. Add essence as well.
Remove Butterfly attachment.
Add flour and sugar. Pulse 4-5 times to blend. DO NOT OVERMIX.
Pour batter into spring form pan.
Place cut rhubarb stalks on top of batter. Sprinkle with second amount of sugar.
Process in steam oven for 40-50 minutes or until a skewer comes out clean.
While the cake is steaming, place all topping ingredients except almond flakes into TM bowl.
Blend together quickly for 20 seconds on speed 8.
Cook for 3 minutes on 80 degrees Celsius on stir.
Spread over top of steamed cake, sprinkle with almond flakes and either bake for 10 minutes in 180 degree oven or allow topping to set.
With custard or freshly whipped cream.