Rhubarb & almond crumble cake from The Ginger & White Cookbook by Tonia George
Crunchy crumble, buttery sponge and tart fruit are a winning combination. We change the fruit in this cake according to the seasons, using apples during the winter, blackberries and raspberries in ...
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Ingredients
- 300 g forced rhubarb, very thinly sliced
- 3 free-range eggs, beaten
- 150 g ground almonds
- 1 tbsp water
- 150 g sour cream or natural yogurt
- 75 g light muscovado sugar
- ½ tsp ground cinnamon
- 100 g flaked almonds
- 75 g plain flour
- double cream, to serve (optional)
- 150 g plain flour
- 1 tsp baking powder
- 225 g caster sugar
- 50 g unsalted butter, softened
- 225 g unsalted butter, softened, plus extra for greasing
- 3 tsp vanilla extract
- ½ tsp bicarbonate of soda
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