This Easy Norwegian Rhubarb Almond Cake is a sweet treat with a lovely almond flavor and tangy rhubarb. It’s perfect for a simple dessert or a cozy afternoon snack!
Honestly, the way the tart rhubarb balances with the nutty almonds is just delightful. I love serving it warm with a scoop of ice cream—it’s like a hug on a plate! 😋
Key Ingredients & Substitutions
Rhubarb: This is the star of the cake! Fresh rhubarb gives a tart flavor that’s hard to replace. If rhubarb isn’t available, feel free to use tart apples or cranberries as a substitute. Just remember to adjust the sugar to balance the tartness.
Ground Almonds: They add a nutty flavor and moisture. If you’re looking for a nut-free option, use sunflower seed flour instead. You can also use finely chopped nuts if you prefer a little crunch.
Granulated Sugar: This cake uses regular sugar, but you can switch to brown sugar for a deeper flavor. Honey or maple syrup will also work; just reduce the liquid ingredients slightly to adjust the texture.
Butter: Unsalted butter is ideal for control over salt levels. If you’re dairy-free, try using coconut oil or a plant-based butter alternative. Just make sure it’s softened for easy mixing.
How Can I Achieve a Light and Fluffy Cake?
The secret to a light and fluffy cake lies in the creaming method. Here’s how to do it correctly:
- Beat the softened butter with granulated sugar until it’s pale and fluffy. This usually takes about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. This ensures they’re well incorporated.
- Fold in the dry ingredients gently. Overmixing can lead to a dense cake, so just mix until you don’t see any more flour.
Remember, patience is key during the creaming process for a cake with a perfect texture!
Easy Norwegian Rhubarb Almond Cake
Ingredients You’ll Need:
- For the Cake:
- 250 g (1 cup) all-purpose flour
- 200 g (1 cup) granulated sugar
- 125 g (1/2 cup) unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- 100 g (1 cup) ground almonds (almond meal)
- 1 tsp vanilla extract
- 4-5 stalks rhubarb, peeled and cut into 2-inch pieces
- For Topping:
- 3 tbsp sliced almonds
- 1 tbsp granulated sugar
- Optional: powdered sugar for dusting after baking
How Much Time Will You Need?
This delightful cake requires about 15 minutes to prep and 35-40 minutes to bake, plus some cooling time. In total, you can expect it ready to serve in about an hour! Perfect for a quick dessert or a lovely afternoon snack.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 180°C (350°F). Grease and flour a 9-inch round springform pan or any cake pan you have on hand. This ensures your cake comes out easily after baking.
2. Cream the Butter and Sugar:
In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. A fluffy texture helps make your cake light!
3. Add the Eggs:
Add the eggs one at a time, making sure to beat well after each addition. This helps each egg incorporate fully into the batter, ensuring a smoother cake.
4. Mix in Vanilla:
Stir in the vanilla extract, which adds a wonderful aroma and flavor to your cake!
5. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, and ground almonds. This aerates the flour and helps make the cake lighter.
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the butter mixture, folding gently to combine. Be careful not to overmix, as it can make your cake dense. Just mix until you don’t see any flour!
7. Pour the Batter:
Pour the batter evenly into the prepared pan, smoothing it out with a spatula if needed.
8. Arrange the Rhubarb:
Take your rhubarb pieces and arrange them on top of the batter. Press them in a little, so they sink slightly into the cake while baking.
9. Add the Toppings:
Sprinkle the sliced almonds and the tablespoon of granulated sugar over the top of your cake. This adds a delightful crunch and a touch of sweetness!
10. Bake the Cake:
Now, place your cake in the oven and bake for about 35-40 minutes. The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking!
11. Cool and Remove:
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, remove the springform ring or carefully turn out your cake onto a wire rack to cool completely.
12. Serve and Enjoy:
If you like, sprinkle some powdered sugar on top before serving for an extra touch. Enjoy your lovely cake with a cup of coffee or a scoop of vanilla ice cream!
This cake combines tender crumbs with the tangy flavor of rhubarb and the delightful crunch of almonds — simple yet utterly delicious!
Frequently Asked Questions (FAQ)
Can I Use Frozen Rhubarb for This Cake?
Absolutely! If using frozen rhubarb, there’s no need to thaw it first; just add it directly to the batter. However, you might want to reduce the baking time slightly as the excess moisture from thawing can make the batter a bit wetter.
How Can I Adjust the Sweetness of the Cake?
If you prefer a less sweet cake, you can reduce the sugar by 25-50 grams. Keep in mind that the tartness of the rhubarb will add some balance, so don’t be afraid to experiment with the sugar levels to suit your taste!
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well in plastic wrap and refrigerate for up to a week or freeze it for up to 3 months.
Can I Substitute Ground Almonds with Something Else?
Yes! If you don’t have ground almonds, you can use equal parts finely ground hazelnuts or your preferred nut meal. For a nut-free option, consider using oat flour or sunflower seed flour, but keep in mind it may slightly alter the flavor and texture.
