Olive Oil Cake with Rhubarb
Serves 1
Directions
- 1Set the oven to 350 degrees.
- 2Prep cake rounds with parchment paper, but no butter.
- 3Combine olive oil, sugar and orange zest in the kitchen mixer
- 4Beat the eggs together.
- 5Weigh and sift the spelt flour into a new bowl and mix the salt and baking powder.
- 6Slowly add in the dry ingredients and then the whipping cream.
- 7Add batter into the prepared pans
- 8Bake for 20 minutes.
- 9Harvest the rhubarb.
- 10Cut the rhubarb into 1 inch pieces.
- 11Add the 700 grams of fruit, about 290 grams of sugar and a pinch of salt to a large pan.
- 12Add the zest of two clementines.
- 13Add a bit of ginger.
- 14Juice the oranges into the rhubarb.
- 15Add a vanilla bean to the mixture.
- 16Assemble the cake; place the bottom round in parchment paper, then spread the vanilla whipped cream and the rhubarb jam mixture on the cake and put the second cake on top.
- 17Add a dusting of icing sugar
Ingredients
- 190 grams Spelt Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- sugar
- eggs
- olive oil
- orange
- cream
- 700 grams rhubarb
- 290 grams sugar
- pinch salt
- 2 clementines
- ginger
- 1 vanilla bean pod
- icing sugar
Equipment
cake roundsovenkitchen scalemixing bowlparchment paperstrainerkitchen mixer
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