Sun is shining and birds are chirping from a tree outside our window. It might just be the ultimate day for a summer cake. We created this one for our youtube channel and never intended to post it here, but it was just too pretty not to. This is an upside-down yogurt and almond cake with rose shaped rhubarbs on top that are drizzled with a rhubarb and ginger syrup. The cake is gluten free and the addition of yogurt makes its consistency somewhat similar to a cheesecake. All in all it’s a gorgeous cake for summer gatherings. If you are not fond of rhubarbs or if they are out of season, you can try replacing them with other types of fruit. Plums, apples or even pineapple would work great. Check out the video below to see how it’s done. And if you don’t want to miss out on any of our videos, make sure to subscribe to our channel.
In other news, we have just heard that an advance copy of our new book Green Kitchen Travels is on its way to us, so expect a sneak peek soon. We can hardly wait. Have a great weekend everyone!
Rhubarb & Almond Upside-Down Yogurt Cake
4-5 stalks (1 lb / 450 g) fresh thin rhubarb
4 tbsp honey
2/3 cup water
½ inch / 1 ½ cm knob fresh ginger, grated
1 vanilla pod, seeds scraped
2 cups / 500 ml / 200 g almond flour
½ cup / 125 ml / 75 g buckwheat flour
1 tsp baking powder
2-3 tbsp poppy seeds
1/2 tsp sea salt
100 g butter
1/2 cup / 125 ml honey or maple syrup
2 organic lemons, zest
3 eggs, separated
1 cup / 250 ml full-fat yogurt (we use Greek or Turkish yogurt)
Heat the oven to 350°F / 180°C. Trim the rhubarbs and cut into 2 inch / 5 cm pieces on an angle. Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat. Cook for 7-8 minutes, stirring occasionally, until rhubarb is tender and slightly caramelized but still intact. Pick up the rhubarb pieces to cool off and save the syrup for later (you can strain the syrup if you prefer, we didn’t). If the syrup is too thin, you can let it reduce over heat for a few minutes more. If you want more syrup, you can add some extra water and honey and let it slowly cook for a few minutes more.
Combine almond flour, buckwheat flour, baking powder, poppy seeds and sea salt in a small bowl and set aside. Place butter, honey and lemon zest in a medium size bowl and use an electric mixer to beat until creamy. Add egg yolks and continue to beat for another minute. Add the flour mixture and fold everything together.
Clean the whisking blades and beat egg whites in a separate bowl until soft peaks form. Slowly fold the egg whites and the yogurt into the cake mixture.
Put a baking sheet inside an 8 inch / 22 cm spring form cake pan. Arrange the rhubarb in a tight rose shaped pattern on the bottom of the pan. It will look extra beautiful if you place them in color order – with the dark red pieces furthest out and the light green ones towards the center. Carefully cover the rhubarb with cake batter. Bake for about 50-60 minutes, or until dark and golden on the top and baked all way through. Remove from oven and let cool for at least 30 minutes before turning it upside-down on a serving platter and removing the sides. Drizzle the rhubarb syrup on top before serving.