Almond Cake with Baked Rhubarb and Clotted Cream (gluten free)
Rare Recipe from The Stackpole Inn, Pembroke
The Stackpole Inn is famous for its food which has earnt it a place in top guides as well as a recent ‘Best Eating Our Experience in Pembrokeshire’ award. Visitors can enjoy dishes such as home-cured Teifi sewin, local sausages with caramelised apple and the pub’s renowned Eton Mess.
Almond Cake with Baked Rhubarb and Clotted Cream (gluten free)
Makes one 20cm shallow cake tin
INGREDIENTS
- 120g unsalted butter
- 120g caster sugar
- 2 eggs
- 120g ground almonds
- A good splash of amaretto
- A sprinkling of flaked almonds
- 400g rhubarb (outdoor or early forced)
- 100g sugar
- 1 orange
- Half a vanilla pod
- Pembrokeshire clotted creamd
METHOD
- Preheat the oven to 180°C.
- Line the tin with butter and a circle of silicone paper.
- Cream the butter and sugar until nearly white in a mixer or use a hand held electric whisk. Add the eggs one by one whisking in between.
- Now add the ground almonds and amaretto, mix to combine everything.
- Put the mix in the tin sprinkle with flaked almonds and bake for about 20 - 30 minutes until a skewer comes out clean when inserted into the middle. Leave to cool.
- For the rhubarb; cut the rhubarb into sticks mix with sugar, zest and juice of the orange and vanilla pod scraped of the seeds.
- Put everything in a roasting tray and cover with tin foil and cook at 180°C for about 15 minutes until tender but not mushy. Some rhubarb cooks quicker than others so keep an eye on it. Leave to cool to lukewarm.
- Serve a slice of almond cake with the rhubarb and a big spoon of Pembrokeshire clotted cream.
