- . 225g caster sugar
- . 4 large eggs
- . 240 ml mild,light olive oil or vegetable oil
- . 1 tsp almond essence,or extract
- . 1 tsp vanilla extract,or powder
- . 240g self raising flour
- . 1 tsp baking powder
- . 40g ground almonds
- . 2-3 sticks rhubarb,washed and sliced lengthways
- . icing sugar,for dusting
Preheat the oven to 180C/160C fan/gas 4. Grease and line a rectangular baking tray with baking paper.
Whisk together the caster sugar,eggs and oil for five minutes,until slightly thickened.
Add the almond extract and vanilla powder and mix in well.
Sift the flour and baking powder into the mixture and mix together usuing a metal spoon,not a mixer,until all the flour is combined.
Add in the ground almonds and mix again.
Pour half of the cake batter into the tin,and arrange half of the sliced rhubarb over the batter. Pour over the rest of the cake batter and arrange the rest of the rhubarb over the top so that some of the rhubarb is still visible.
Bake for 50 minutes,or until a skewer or cake tester comes out clean.
Leave the cake to cool slightly before dusting with icing sugar and cutting into squares. The cake will keep well in a tin for up to 5 days.