If, like me, you favor desserts that walk the line between savory and sweet, you've likely enjoyed the occasional olive oil cake. This one is made with dark honey (like buckwheat) to play off the herbal bitter notes from the olive oil.
Using a nut butter in the batter helps keep things moist and creamy (a good way to combat the chalky "dryness" that often comes hand in hand with both almond flour cakes and honey cakes) — I went with Yumbutter's almond butter.
You certainly don't have to use rhubarb. Dotting the top of the batter with raspberries, strawberries, or blackberries would be lovely, too.
Finally, a note on the sugar in the recipe. Although it isn't required, it really does make the entire thing sing.
Almond, Olive Oil, and Honey Rhubarb Cake
- 1 cup almond flour
- 1 cup all-purpose flour (either white and unbleached, or 1 to 1 gluten-free baking flour; I like Bob’s Red Mill brand)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon fine sea salt
- 3 large eggs, at room temperature
- ½ cup extra virgin olive oil
- ½ cup honey
- 1 teaspoon almond extract
- 5-8 stalks of rhubarb, preferably thinner in width
- ¼ cup Yumbutter almond butter, thinned with 1 tablespoon water
- Optional: Granulated sugar for sprinkling
Pre-heat the oven to 325˚ F. Grease a 9-inch springform pan with either butter or baking spray, dust with flour, then place on top of a baking sheet (to catch any drips when baking!). Set aside. (Alternately, you may use a traditional cake pan, but be sure to grease and flour it very well.)
In a large bowl, whisk together the flours, baking powder and soda, cardamom, ginger, and salt. Set aside.
In a separate, medium-sized bowl, whisk the eggs, olive oil, honey, almond extract, and thinned almond butter until fully combined. Pour the wet ingredients into the dry, and use a rubber spatula to mix until just incorporated — a few lumps are okay, so don’t overmix!
Pour the batter into the prepared pan. Cut the rhubarb to fit in the cake pan, then press each piece gently so the batter pools up around the rhubarb. If using sugar, sprinkle over top — this helps caramelize the top of the cake.
Bake for 40-45 minutes, rotating halfway through, until a paring knife inserted into the middle comes out clean. You may have to cover the cake with foil in the last 10-15 minutes of baking, if it is getting dark. Remember: The almond flour will color and burn faster than traditional flour.
Remove from oven and let cool five minutes. Remove top of springform pan and let cool before enjoying.
Thank you to Yumbutter for sponsoring this post!