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Gluten-Free Rhubarb, Lemon and Almond Cake

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.35

$1.35 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 spring,mother's day,vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly dessert
spoonacular Score:35%

Spoonacular Score: 35%

 

Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly dessert? Gluten-Free Rhubarb, Lemon and Almond Cake could be an awesome recipe to try. For $1.35 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 13g of protein, 33g of fat, and a total of 439 calories. It is perfect for Mother's Day. Head to the store and pick up rhubarb, castor sugar, lemon zest, and a few other things to make it today. 4 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so amazing. Try Rhubarb Almond Cake {Gluten Free}, Gluten Free Lemon, Almond And Polenta Cake, and Gluten-free lemon polentan almond cake for similar recipes.

Cake on the menu? Try pairing with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
4
4  eggs
eggs
0.33 cup
0.33 cup castor sugar
castor sugar
9 Tbsps
9 Tbsps dairy-free margarine
dairy-free margarine
3 cups
3 cups almond meal
almond meal
0.5 cup
0.5 cup rice flour
rice flour
1 tsp
1 tsp baking powder
baking powder
1
1  lemon zest
lemon zest
4 stalks
4 stalks rhubarb
rhubarb
2 tsps
2 tsps castor sugar
castor sugar
4  eggs
4
eggs
0.33 cup castor sugar
0.33 cup
castor sugar
9 Tbsps dairy-free margarine
9 Tbsps
dairy-free margarine
3 cups almond meal
3 cups
almond meal
0.5 cup rice flour
0.5 cup
rice flour
1 tsp baking powder
1 tsp
baking powder
1  lemon zest
1
lemon zest
4 stalks rhubarb
4 stalks
rhubarb
2 tsps castor sugar
2 tsps
castor sugar

Equipment

baking paper
baking paper
oven
oven
cake form
cake form
skewers
skewers
blender
blender
bowl
bowl
baking paper
baking paper
oven
oven
cake form
cake form
skewers
skewers
blender
blender
bowl
bowl


Instructions

Pre-heat the oven to 180 C/355 F. Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper. Wash the rhubarb stalks, cut into 1 inch lengths and while still slightly damp from washing, in a small bowl combine with the 2tsp of extra castor sugar to coat and set aside. Beat the eggs and sugar using either a hand-held electric beater or a stand-up mixer for 5 minutes until very thick and pale in colour. Slowly beat in the soft butter, then beat for a further few minutes. A few small lumps of butter will remain, this is okay. Gently fold in the almond meal, rice flour, baking powder and lemon zest. Spoon the mixture into the cake tin. Dot the rhubarb pieces on top, gently pushing them down into the batter a little. Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender. Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.35
Ingredient
4 eggs
⅓ cups castor sugar
9 tablespoons dairy-free margarine
3 cups almond meal
½ cups rice flour
1 teaspoon baking powder
1 lemon zest
4 stalks rhubarb
2 teaspoons castor sugar
Price
$0.96
$0.09
$0.90
$6.72
$0.34
$0.03
$0.50
$1.24
$0.01
$10.79

Nutritional Information

Quickview
439 Calories
12g Protein
33g Total Fat
27g Carbs
2% Health Score
Limit These
Calories
439k
22%

Fat
33g
51%

  Saturated Fat
4g
30%

Carbohydrates
27g
9%

  Sugar
11g
12%

Cholesterol
81mg
27%

Sodium
187mg
8%

Get Enough Of These
Protein
12g
25%

Vitamin E
3mg
22%

Fiber
5g
21%

Vitamin K
16µg
16%

Calcium
153mg
15%

Vitamin A
746IU
15%

Selenium
8µg
12%

Iron
2mg
12%

Manganese
0.18mg
9%

Phosphorus
68mg
7%

Vitamin B2
0.11mg
7%

Vitamin B5
0.44mg
4%

Vitamin B6
0.09mg
4%

Vitamin C
3mg
4%

Potassium
117mg
3%

Vitamin B12
0.2µg
3%

Folate
12µg
3%

Vitamin D
0.44µg
3%

Zinc
0.39mg
3%

Magnesium
9mg
2%

Vitamin B1
0.03mg
2%

Copper
0.04mg
2%

Vitamin B3
0.36mg
2%

covered percent of daily need

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