- 1 cup plus 1 tablespoon sugar, divided
- 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
- 2 eggs
- 1 cup Greek yogurt
- 1 tablespoon orange zest
- 3/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cardamom
- 1/4 tsp. salt
- About 0.75 lbs rhubarb
- 1/3 cup sliced almonds
- Powdered sugar for serving, if desired
Instructions
- Pre-heat your oven to 350 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the springform pan with non-stick cooking spray. Set aside.
- In the bowl of your stand mixer with the paddle attachment, beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2-3 minutes. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, orange zest and the extracts.
- In a medium bowl, combine the flours, baking powder, baking soda, cardamom and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. Set aside.
- Full instructions visit @floatingkitchen