Chunks of white chocolate get layered up with raspberries and rhubarb in this delicious, moist cake that’s perfect for a gluten free Mother’s Day treat.
3 slim, red stalks rhubarb, sliced 3cm pieces
1½ cups frozen raspberries (don’t thaw them)
100 grams white chocolate, roughly chopped
¼ cup sliced almonds
240 grams ground almonds
200 grams caster sugar
100 grams brown rice flour
60 grams desiccated coconut
1 teaspoon each ground cinnamon and ginger
200 grams butter, melted
4 large eggs, size 7
2 tablespoons honey
1 teaspoon vanilla extract
finely grated zest 1 orange
Grease a 24cm loose-based cake tin and fully line with baking paper.
Preheat the oven to 160°C fan bake.
Cake: Combine the almonds, sugar, rice flour, coconut and the spices together in a large bowl.
Whisk the cooled butter, eggs, honey, vanilla and orange zest together and stir into the dry ingredients.
To assemble: Pour half of the batter into the tin. Scatter all the raspberries and half of the chocolate over the top. Carefully spoon over the remaining batter and spread evenly then top with the rhubarb, the remaining chocolate and the sliced almonds.
Bake for about 50 minutes until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if it’s browned but the cake isn’t fully cooked. Cool in the tin.
To serve: Dust with icing sugar and serve with softly whipped cream or yoghurt and a jug of raspberry sauce if desired. Makes 1 cake.