We visited friends on Saturday evening and I almost feel like I snatched the last good day, for a while at least. I remembered rhubarb from our garden and sought out to cobble up a cake to go. The Rhubarb Raspberry Almond Cake happened because, I love baking with almonds. I have lately been working with using some chickpea flour in my regular cake mix. It blends in quite nicely and adds a good protein boost. My typical mixture has been 1 part all-purpose or whole wheat pastry flour, 1-part chickpea flour and 1-part almond meal. While making this cake, I closely followed this recipe fairly closely with my newfound mix. I added added ginger and forgot to add in AP flour. Well a gluten-free cake was born. Who knew?
Accidentally or not, this month’s recipe redux theme was cake.
The texture was dense but really quite flavorful and comforting.
Most of you blog readers know, while I have a lot of naturally vegan and gluten-free recipes on my site they are just that, naturally so! I love chickpea flour or besan. It is quite the workhorse in my house and a lot of other Indian homes. From savory fritters, to sweet fudge it works for almost everything in our household.
This cake was a perfect and spontaneous creation, I did manage to get a couple of shots before I whisked it away for a calm and peaceful evening with friends. Here is my Instagram shot, taken of the evening. Peaceful and simple, just what the heart desires sometimes. I have to confess it took me away from my crazy busy project, which I need to get back to today. I also have planned by evening cooking that should hopefully tide me into the week. On tap, I have cauliflower with fenugreek, goan style salmon curry and eggplant pilaf. I just made the pilaf with mint instead of purslane and it tasted all kinds of fragrant.
Today was a good Monday, as Mondays go. Here is wishing everyone a balanced week? May the summer gods be with you. I have promised someone I will be getting out some recipe, and maybe I will by tomorrow. Wondering do you make self-promises that help you accomplish things?
A beautiful pink gluten-free cake.
- 3/4 cup butter, softened
- ¾ cup sugar
- 1/2 pound rhubarb stalks
- 1 cup fresh or frozen raspberries
- 1 cup chickpea flour
- 1 cup almond meal
- 1 teaspoon baking powder
- 2 large eggs
- ¼ cup plain Greek yogurt
- 1 tablespoon slivered almonds
- Preheat oven to 350°. Butter an 8 or 9 inch cake or tart pan. Slice rhubarb in half lengthwise (quarter if very large).
- Set aside 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into small pieces.
- Place the softened butter and sugar in bowl and beat until fluffy. Mix in the chopped rhubarb and the raspberries. The raspberries will break and offer the mixture a pretty pink color.
- In a separate bowl mix the chickpea flour and almond meal with the baking powder.
- Beat the eggs with the yogurt.
- Add the flours with the egg mixture in batches to the butter mixture. Mix until well incorporated. Pour into the greased pie pan. Carefully arrange the rhubarb stalks over the cake. Sprinkle the slivered almonds over the cake.
- Place in the oven and bake for about 35 minutes, until the cake is set and deep pink and fragrant.
- The cake will be a dense and earthy cake.
- When cooled remove from the pan and cut into wedges and serve.