Rhubarb, Thyme & Ginger Pistachio Frangipane Cake with Crumble Topping, Rhubarb Compote and Creme Fraiche
It may be the last of the rhubarb season but that doesn’t mean it’s too late to enjoy this rhubarb frangipane cake recipe. Sweet and sharp marinated rhubarb pairs so well with the nutty pistachio frangipane flavoured with orange and amaretto, the aromatic thyme, stem ginger and crunchy moreish almond crumble topping for some texture. It’s lovely slightly warm from the oven but also keeps really well. I like to serve it with a sweet, jammy rhubarb compote on the side made with extra amaretto, a dash of vanilla and chopped stem ginger. Creme fraiche lightens everything up but ice cream, chantilly or straight pouring cream would also be delicious.
Serves 8
Start by prepping your rhubarb. Cut 400g rhubarb into 2-3cm pieces at an angle and add to a large bowl. Add the zest and juice of an orange, a splash of amaretto, a splash of vanilla extract and 50g golden caster sugar. Stir well and leave for 30 mins at room temperature.
Meanwhile, line and grease a 20cm cake tin and make your crumble mixture by rubbing 125g plain flour into 100g cold unsalted butter, cut into small cubes. Once it resembles breadcrumbs add 30g porridge oats, 50g light brown soft sugar and a pinch of salt. Stir well and clump some of the mixture together so you get larger pieces. Set aside in the fridge.
For the frangipane cake mixture, add 150g unsalted softened butter to a large bowl with 150g golden caster sugar and 1 tsp vanilla extract. Use electric beaters to mix the mixture until well combined and smooth.
Add 3 large beaten eggs a little at a time, mixing well between each addition. Next add 100g ground pistachios, 100g ground almonds, 100g plain flour, 1 tsp ground ginger and a pinch of salt. Fold these through the mixture until combined.
Drain the rhubarb through a sieve into a saucepan, keeping the juices behind. Add half the cake mixture to your cake tin and top with half of the rhubarb pieces. Add the remaining cake mixture, using the back of a spoon to smooth out the surface. Top with the remaining rhubarb pieces and sprinkle over the crumble mixture (if you have any leftover save in the fridge for a crumble).
Bake the cake for 35-40 minutes until a skewer inserted in the middle comes out clean. Leave to cool for 10 minutes in the tin before removing to a wire rack to cool completely.
Meanwhile, for the compote, add 400g chopped rhubarb to the leftover rhubarb juices in the sauce pan. Add 1 tbsp finely chopped stem ginger plus 1 tbsp of syrup from the jar and 50g golden caster sugar. Bring to the boil before leaving to gently simmer until the rhubarb has broken down slightly and the compote has thickened. Taste and add more sugar or amaretto to taste. Any leftovers are delicious spooned on top of yoghurt or spread on toast.
Serve the cake in big slices with a generous dollop of Creme Fraiche and compote and a sprinkling of thyme leaves. Enjoy.