Norwegian Rhubarb Almond Cake

Introduction

The Norwegian rhubarb and almond cake is an irresistible dessert hailing from the Scandinavian region. This cake combines the tartness of rhubarb with the nuttiness of almonds to create a subtly sweet and beautifully textured treat. Perfect for any occasion, it’s simple to prepare yet elegantly sophisticated in taste.

Detailed Ingredients with Measures

– Rhubarb (1 pound, chopped)
– Sugar (1/4 cup, for rhubarb)
– Sugar (1 cup, for cake batter)
– Unsalted butter (1/2 cup, softened)
– Eggs (2 large)
– Almond flour (3/4 cup)
– All-purpose flour (1 cup)
– Baking powder (1 teaspoon)
– Salt (1/4 teaspoon)
– Almond extract (1 teaspoon)
– Vanilla extract (1 teaspoon)
– Powdered sugar (for garnish, optional)

Prep Time

To begin preparing this delightful cake, preheat your oven and allow enough time to chop your rhubarb into even pieces for an ideal texture. Mix together the chopped rhubarb with sugar to allow it to release its natural juices while you prepare the batter.

Cook Time, Total Time, Yield

The Norwegian rhubarb and almond cake has a cook time of approximately 30 minutes, depending on your oven. Including prep time, you should expect a total time of about 50-55 minutes to bring this cake to life. This hearty recipe yields around 8-10 servings, making it perfect for small gatherings or family dinners.

Enjoy this slice of Scandinavian sweetness with a cup of coffee, and let its unique flavors transport you to the cozy kitchens of Norway!
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Detailed Directions and Instructions

Step 1: Preheat your oven

Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan by lightly greasing it.

Step 2: Prepare the rhubarb

Trim and wash the rhubarb stalks, then cut them into 1-inch pieces. Set aside.

Step 3: Cream the butter and sugar

In a mixing bowl, use an electric mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy. This should take a few minutes.

Step 4: Add the eggs

Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.

Step 5: Incorporate almond flour, all-purpose flour, and baking powder

In a separate bowl, whisk together the almond flour, all-purpose flour, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Step 6: Add the buttermilk

Pour in the buttermilk and mix until you have a smooth batter. Be careful not to overmix.

Step 7: Assemble the cake

Pour the batter into the prepared springform pan and smooth out the surface with a spatula. Arrange the rhubarb pieces over the top of the cake, pressing them down slightly into the batter.

Step 8: Sprinkle sugar on top

Sprinkle about 2 tablespoons of granulated sugar evenly over the top of the rhubarb.

Step 9: Bake the cake

Place the cake in the preheated oven and bake for approximately 40–50 minutes. The top should be lightly golden, and a toothpick inserted into the center should come out clean when it’s fully baked.

Step 10: Cool and remove from pan

Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully release it from the springform pan and transfer it to a wire rack to cool completely.

Notes

Note on rhubarb

Try to use fresh rhubarb if available. Frozen rhubarb can also be used, but make sure to thaw and drain it well before using to avoid adding extra moisture to the cake.

Note on almonds

Almond flour adds a subtle nutty flavor and helps keep the cake moist. Do not substitute with regular flour as it will alter the texture and taste.

Note on buttermilk

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it with milk to make 1 cup. Let the mixture sit for a few minutes before using.

Note on sweetening

The 2 tablespoons of sugar sprinkled on top add a mild crunch and sweetness. Adjust the amount if you prefer the cake to be less sweet.

Note on storage

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life. This cake can also be frozen for up to 3 months; thaw in the refrigerator before serving.

Note on serving

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It also tastes great on its own as a coffee or tea-time treat.
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Cook Techniques

Prepare the Rhubarb

– Trim and cut the rhubarb stalks into even pieces. This ensures even cooking and prevents overbaking.

Grease and Line the Pan

– Grease the cake pan thoroughly, and line the bottom with parchment paper. This helps prevent sticking and ensures the cake releases easily.

Cream Butter and Sugar

– Beat the butter and sugar together until light and fluffy. This step incorporates air, providing a tender crumb to the cake.

Incorporate Dry Ingredients Carefully

– Add the dry ingredients gradually while mixing. Avoid overmixing, as it can affect the cake’s texture.

Layer Rhubarb on Top

– Arrange the rhubarb pieces evenly on the batter. This creates a visually appealing pattern and ensures the rhubarb cooks evenly.

Bake Until Set

– Bake the cake until golden brown and fully set in the middle. Use a toothpick to test for doneness: it should come out clean.

FAQ

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Thaw and drain it thoroughly to remove excess moisture before using it in the cake.

Can I substitute almonds with another nut?

Yes, you can substitute almonds with other nuts like walnuts, pecans, or hazelnuts. However, it may slightly alter the flavor profile.

How should I store the leftover cake?

Store the leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container for up to 3 months.

What can I substitute for rhubarb?

If you don’t have rhubarb, you could try substituting with tart fruits like raspberries, cranberries, or even diced apples for a similar flavor profile.

Do I need to peel the rhubarb before using it?

No, you don’t need to peel rhubarb for this recipe. Simply wash and trim the stalks before cutting them into pieces.

Can I make this cake gluten-free?

Yes, substitute the flour with a gluten-free baking blend that includes xanthan gum for best results.

Do I need to blanch the rhubarb before baking?

No, blanching the rhubarb is not necessary for this recipe. Baking will soften the rhubarb sufficiently.

What type of pan is best for this cake?

A round cake pan is ideal for this recipe, preferably an 8 or 9-inch pan.

How can I ensure the cake doesn’t stick to the pan?

Grease the pan well with butter, and line the bottom with a round piece of parchment paper for easy release.

Conclusion

The Norwegian Rhubarb and Almond Cake is a delightful balance of tart and sweet. With its moist almond base and tangy rhubarb, it’s a perfect dessert to enjoy year-round, whether as a cozy treat with coffee or as a unique dish for gatherings. The recipe celebrates the simplicity and charm of Scandinavian baking, delivering a flavorful and satisfying experience.

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