Description
A tender almond cake layers rhubarb’s tartness with zesty lemon curd in a light, modern British dessert. Perfect for spring brunches, this cake balances sweetness and acidity with a gluten-free almond base and tangy citrus-cream topping.
Ingredients
Unsalted butter 225g (plus extra for tin)
Caster sugar 225g
Lemon zest 1
Medium eggs 4
Ground almonds 75g
Self-raising flour 200g
Rhubarb 140g, washed and cut into 1–2cm chunks
Demerara sugar 1 tbsp
Double cream 75ml
Lemon curd 3 tbsp + extra for drizzle
Instructions
Heat oven to 180°C/160°C Fan/Gas 4
Butter a 20cm round cake tin and line the base with parchment
Whisk self-raising flour and ground almonds together
In a bowl, beat softened butter and caster sugar until light and fluffy
Gradually add room-temperature eggs, mixing well after each addition and resuming mixing on low after each egg
Fold in the flour-almond mixture and lemon zest until just combined
With a wooden spoon, gently fold in the rhubarb chunks, distributing them evenly
Spread the batter into the prepared tin and sprinkle demerara sugar evenly on top
Bake for 45-60 minutes until golden and a skewer comes out clean when inserted
Let cake cool completely on a wire rack
Whisk double cream with additional lemon curd for a smooth topping
Spread the curd-cream mixture over the cooled cake, reserving some for drizzle
Serve with extra lemon curd on top and optionally with fresh rhubarb slices
Notes
For gluten-free adaptation, use a gluten-free self-raising flour blend with xanthan gum added.
Room-temperature eggs prevent curdles during mixing.
Lemon curd can be made ahead or substituted with a halal lemon glaze of 50g halal butter, 50g caster sugar, and 2 tbsp fresh orange juice.
Store in an airtight container for up to 2 days at room temperature, or refrigerate for freshness.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: Modern British
Nutrition
- Serving Size: 1 large slice
- Calories: 500
- Sugar: 30g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg