Ingredients
- 100g (scant ½ cup) castor sugar plus
- 20g (scant ⅛ oz) for the topping
- 90g (scant ½ cup) light brown sugar
- 180g (6¼ oz) ground almonds 30g (1¼ oz) ground pistachio
- 45g (1¾ oz) desiccated coconut
- 50g (2oz/½ cup) self-raising flour a pinch of salt
- 150g (5oz/1¼ sticks) butter – melted
- 3 eggs 300g (12oz)
- Rhubarb, sliced at an angle into 1 cm pieces
- 50g (2oz) rough chopped pistachios for the topping
Method
- Preheat the oven to 350F.
- Line the base and sides of a 8” (20cm) springform tin with parchment paper.
- Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs, spoon the batter into the lined tin and smooth down.
- Push the pieces of sliced Rhubarb halfway into the cake mixture so that a little will still be exposed. Sprinkle the cake with the remaining 20g (¾ oz) of sugar and the chopped pistachios
- Bake in the centre of the oven for 1 hour, then turn the cake around and bake for a further 10 minutes (approx.) until the cake between the rhubarb goes all golden.
- Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges.
- Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavour, allow it to return to room temperature before eating.
- Sprinkle pomegranate seeds over the top of the cake and serve with Grenadine Cream Grenadine Cream 300ml (1/2 pint) softly whipped cream 2 tablespoons grenadine Gently fold the grenadine through the cream.
Serves 12
Copyright Ballymaloe Cookery School
Based on a recipe from ‘Honey & Co – Food from the Middle-East’
