Rhubarb, Almond And Yellowish Brown Syrup Cake

Seasonal rhubarb is the star ingredient in this sweet, admiring cake.

The ingredient of Rhubarb Almond And Yellowish Brown Syrup Cake

• 150g butter softened
• 2 3 cup caster sugar
• 3 tsp finely grated yellowish brown rind
• 3 eggs
• 1 cup self raising flour sifted
• 2 3 cup almond meal
• 1 3 cup milk
• 4 stalks rhubarb trimmed cut into 2cm pieces
• double cream to give support to
• 3 4 cup orangey juice
• 1 3 cup caster sugar
• 3 stalks rhubarb trimmed chopped

The Instruction of rhubarb almond and yellowish brown syrup cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 7cm deep 20cm round cake pan line base and sides following baking paper
• using an electric mixer emphasis butter sugar and orange rind until roomy and fluffy ensue eggs 1 at a time beating after each addition fold in flour almond meal and milk spoon mixture into prepared pan sleek slick surface sprinkle pinnacle taking into account bearing in mind rhubarb bake for 1 hour or until a skewer inserted in centre comes out clean stand in pan for 10 minutes slant out onto a wire rack
• meanwhile make orangey syrup place all ingredients in a medium saucepan more than medium heat add 1 3 cup cold water work up to combine cook stirring for 3 minutes or until sugar dissolves do not boil bring to the boil condense abbreviate heat to low simmer for 10 minutes or until slightly thickened strain syrup into a jug discard rhubarb

Nutritions of Rhubarb Almond And Yellowish Brown Syrup Cake

calories: 415 382 calories
calories: 28 grams fat
calories: 15 3 grams saturated fat
calories: 35 8 grams carbohydrates
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calories: 121 milligrams cholesterol
calories: 234 milligrams sodium
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