Rhubarb, Ginger and Almond Upside-Down Cake
Rhubarb, Ginger and Almond Upside-Down Cake

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rhubarb, ginger and almond upside-down cake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Add the flour, almond meal and baking powder, then beat until well combined. Fold one-third of the meringue into the batter to loosen, then fold in the remainder. Scrape all the rhubarb juice into a small saucepan, add the butter and ginger and bring the mixture to a boil. Pour the warm caramel into the prepared cake pan.

Rhubarb, Ginger and Almond Upside-Down Cake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Rhubarb, Ginger and Almond Upside-Down Cake is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook rhubarb, ginger and almond upside-down cake using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Rhubarb, Ginger and Almond Upside-Down Cake:
  1. Make ready 260 g Self raising flour
  2. Prepare 70 g Ground almond
  3. Prepare 130 g Caster sugar
  4. Get 1 tsp baking powder
  5. Get 3 Eggs
  6. Take 100 g Fresh rhubarb
  7. Take 20 g preserved ginger
  8. Make ready 1 tsp vanilla essence
  9. Prepare 40 g Dark brown sugar
  10. Prepare 20 g Vegan butter
  11. Get 100 g Oil
  12. Prepare 1 lemon

Finally, stir through the buttermilk and diced stem ginger. Pour into the cake tin and level the top. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer.

Instructions to make Rhubarb, Ginger and Almond Upside-Down Cake:
  1. Slice up the rhubarb into small pieces. Add all but 20g into a large pan. Mince the ginger. Zest and juice the lemon and add half to a large pan. Add ginger, the dark brown sugar and vegan butter and simmer until the rhubarb is soft. Preheat the oven to 6 degrees.
  2. Place the rhubarb compote into a colander. Let the rhubarb juice drain into another bowl. Sift the flour and baking powder. Add to the almonds.
  3. Beat the eggs, sugar and oil together. Slowly fold in the dry ingredients. Add the other half of the lemon juice and zest. Add the rhubarb juice and vanilla essence.
  4. Grease and line a cake pan. Add the remaining rhubarb to the base of the tin. Sprinkle some sugar on top of the rhubarb. Add the cake batter and bake in the oven for 35-45 mins, until cooked through.
  5. Leave to cool. Slice in half using a bread knife and add the rhubarb compote between the slices. Enjoy.
  6. Ready to serve and ENJOY!

Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Remove from the oven and working quickly, run a knife around the perimeter of the pan to loosen the cake from the sides. This pretty seasonal cake is a major crowd pleaser and can be eaten alone or with a scoop of vanilla ice cream. It's also delicious for breakfast with a cup of tea.

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