Classic Scandinavian Baking are usually specific, moist, and quite sweet. Intensive aromas can also be sensed in them. Even if they differ slightly from our classic Polish cakes, it’s worth giving them a chance. We’ll tell you how to do Swedish rhubarb cake, which none of the household members will resist. You will make them from a combination of wheat and almond flour, add an almond aroma to the mass, which is great with the taste of sweet and sour rhubarb.
Before you get on baking, prepare the right form, a 20 x 30 cm metal sheet will work well.
To prepare this recipe, you will need:
- 500 g of rhubarb,
- 2 tablespoons of brown sugar,
- 2 tablespoons of potato starch,
- 3 eggs,
- 250 g cukru,
- 1 tablespoon of vanilla sugar,
- 120 g of butter,
- 1 almond aroma (about 10 ml),
- 150 g of almond flour,
- 225 g of wheat flour,
- 1½ teaspoon of baking powder,
- powdered sugar (for decoration).
Wash the rhubarb and cut it quite finely. Further with brown sugar. Leave during the preparation of the dough.
Gover the eggs to room temperature. Melt the butter and cool down. Mix eggs with sugar and vanilla sugar to a light, fluffy mass with a mixer at high speed.
Combine egg mass with liquid butter and almond aroma. In batches, sift both flour and baking powder to the mass, mixing the dough with a spatula.
Sprinkle the rhubarb with starch. Stir in the dough. Pour the dough into a greased and flour -sprinkled mold with dimensions of 20×30 cm.
Put the dough in the oven preheated to 200 ° C. Bake for about 30 minutes. After baking, the dough should still be slightly sticky and stretching (check with a stick). Leave to cool completely. Sprinkle with powdered sugar.
Sources: Terazpoczy.pl
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