Olive Oil Cake with Rhubarb

Serves 1
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Directions

  1. 1Set the oven to 350 degrees.
  2. 2Set the oven to 350 degrees.
  3. 3Set the oven to 350 degrees.
  4. 4Prep cake rounds with parchment paper, but no butter.
  5. 5Prep cake rounds with parchment paper, but no butter.
  6. 6Prep cake rounds with parchment paper, but no butter.
  7. 7Combine olive oil, sugar and orange zest in the kitchen mixer
  8. 8Combine olive oil, sugar and orange zest in the kitchen mixer
  9. 9Combine olive oil, sugar and orange zest in the kitchen mixer
  10. 10Beat the eggs together.
  11. 11Beat the eggs together.
  12. 12Beat the eggs together.
  13. 13Weigh and sift the spelt flour into a new bowl and mix the salt and baking powder.
  14. 14Weigh and sift the spelt flour into a new bowl and mix the salt and baking powder.
  15. 15Weigh and sift the spelt flour into a new bowl and mix the salt and baking powder.
  16. 16Slowly add in the dry ingredients and then the whipping cream.
  17. 17Slowly add in the dry ingredients and then the whipping cream.
  18. 18Slowly add in the dry ingredients and then the whipping cream.
  19. 19Add batter into the prepared pans
  20. 20Add batter into the prepared pans
  21. 21Add batter into the prepared pans
  22. 22Bake for 20 minutes.
  23. 23Bake for 20 minutes.
  24. 24Bake for 20 minutes.
  25. 25Harvest the rhubarb.
  26. 26Harvest the rhubarb.
  27. 27Harvest the rhubarb.
  28. 28Cut the rhubarb into 1 inch pieces.
  29. 29Cut the rhubarb into 1 inch pieces.
  30. 30Cut the rhubarb into 1 inch pieces.
  31. 31Add the 700 grams of fruit, about 290 grams of sugar and a pinch of salt to a large pan.
  32. 32Add the 700 grams of fruit, about 290 grams of sugar and a pinch of salt to a large pan.
  33. 33Add the 700 grams of fruit, about 290 grams of sugar and a pinch of salt to a large pan.
  34. 34Add the zest of two clementines.
  35. 35Add the zest of two clementines.
  36. 36Add the zest of two clementines.
  37. 37Add a bit of ginger.
  38. 38Add a bit of ginger.
  39. 39Add a bit of ginger.
  40. 40Juice the oranges into the rhubarb.
  41. 41Juice the oranges into the rhubarb.
  42. 42Juice the oranges into the rhubarb.
  43. 43Add a vanilla bean to the mixture.
  44. 44Add a vanilla bean to the mixture.
  45. 45Add a vanilla bean to the mixture.
  46. 46Assemble 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.
  47. 47Assemble 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.
  48. 48Assemble 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.
  49. 49Add a dusting of icing sugar
  50. 50Add a dusting of icing sugar
  51. 51Add a dusting of icing sugar

Ingredients

  • 190 grams Spelt Flour
  • 190 grams Spelt Flour
  • 190 grams Spelt Flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • sugar
  • sugar
  • sugar
  • eggs
  • eggs
  • eggs
  • olive oil
  • olive oil
  • olive oil
  • orange
  • orange
  • orange
  • cream
  • cream
  • cream
  • 700 grams rhubarb
  • 700 grams rhubarb
  • 700 grams rhubarb
  • 290 grams sugar
  • 290 grams sugar
  • 290 grams sugar
  • pinch salt
  • pinch salt
  • pinch salt
  • 2 clementines
  • 2 clementines
  • 2 clementines
  • ginger
  • ginger
  • ginger
  • 1 vanilla bean pod
  • 1 vanilla bean pod
  • 1 vanilla bean pod
  • icing sugar
  • icing sugar
  • icing sugar

Equipment

cake roundsovenkitchen scalemixing bowlparchment paperstrainerkitchen mixer