Who doesn’t love the combination of strawberries and rhubarb? I made this cake for the first time for a lunch party on Mother’s Day, it turned out yummy and was instantly devoured, so I will make it again soon. For the record, I found this recipe online at Cookie and Kate (https://cookieandkate.com/2015/strawberry-rhubarb-almond-cake/), where I have found other delicious recipes. Because rhubarb is impossible to find in Spain, I used frozen rhubarb, which worked just fine.

This cake uses honey as a sweetener instead of sugar. Because of the fruity topping, the cake itself doesn’t need to be so sweet. Made with ground almond flour, the cake is similar to my Tarta de Santiago (http://www.maiamingdesigns.com/single-post/2017/02/07/Tarta-de-Santiago), but not as sugary. As my son said, “It’s all about the topping, which would be delicious on almost anything.”

Cake:

2 cups almond flour (~225 grams)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

4 eggs, beaten

2/3 cup honey

1/4 olive oil

1 orange, zested

Topping:

1 pint strawberries, washed and cut into pieces (~450 grams)

1/2 pound of rhubarb, sliced into pieces (~225 grams)

1/4 cup honey

Preheat the oven to 170˚C

Place a round piece of parchment paper to fit the bottom of a round cake pan.

9 inch cake pan (~23 cm)

Mix the almond flour, baking soda, salt and cinnamon together.

In a separate bowl, beat the eggs with the honey, olive oil and orange zest.

Add and mix the dry ingredients to this mixture and pour into your cake pan.

Bake in the oven for 30-40 minutes until the cake is browned and cooked through.

(You can test this with a toothpick!)

Simultaneously, combine the strawberries, rhubarb and honey and bake them in a separate pan (underneath the cake) for 25 minutes or so until jammy.

It’s a good idea to toss the strawberries and rhubarb a few times so that they cook evenly and don’t stick to the pan.

Add the juice from half of the orange to the strawberries and rhubarb mixture.

Once the cake has cooled, remove from the pan, place it on a pretty serving plate, and spread the strawberries and rhubarb and juices over the top of the cake.

Enjoy with a cup of tea and friends!

Flowers and cake, two of my favourite simple pleasures!

photo: Eva platter and textured vase are available at our online shop!

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