8 Serves
120 Mins
Preheat your oven to 175°C and grease a 9.5-inch springform pan.
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KenyanVitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
143 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
492 mg / 4,700 mgSodium
404 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
2 g / 28 gSugar
36 g / 50 gSaturated Fat
10 g / 20 gCholesterol
158 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 gWash, peel, and dice the rhubarb. Toss the pieces with 2 tablespoons of sugar in a bowl and let them sit for 30 minutes to release excess moisture. Drain the liquid and pat the rhubarb dry.
In a stand mixer, cream together the butter, remaining sugar, and vanilla extract until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the all-purpose flour, almond flour, salt, and baking powder. Gently fold these dry ingredients into the egg mixture until just combined.
Spread the batter into the prepared springform pan, top with the prepared rhubarb, and bake for 25 minutes.
While the cake bakes, beat the egg whites in a clean bowl until stiff peaks form. Gradually add sugar and continue beating until the meringue is firm and glossy.
Remove the cake from the oven, spread the meringue evenly over the top, and sprinkle with sliced almonds. Return to the oven for 15 minutes, covering with aluminum foil if the meringue browns too quickly.
Allow the cake to cool completely in the pan before releasing the sides.
7
g66
g10
g
