serves 8 | Gluten Free | Dairy free | Grain Free

Photo 16-8-17, 12 39 06 pm.jpg


  • 1 cup rhubarb, peeled and chopped
  • 1 cup strawberries, sliced
  • 4 tbs brown sugar
  • 4 free-range eggs, separated
  • 1/2 cup caster sugar
  • 150g Australian almonds
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1 tbs vanilla bean extract
  • Salt
  • To serve: extra almonds, icing sugar and edible flowers


  1. Preheat oven to 170 C. Grease and line a 9" cake tin.
  2. Place rhubarb and strawberries in a bowl. Add brown sugar and mix well. Allow to stand for 5 to 10 minutes, stirring occasionally.
  3. In a clean dry bowl, beat egg whites into soft peaks using electric beaters. Add 1/4 cup of the sugar and beat until sugar has dissolved. 
  4. In a separate bowl, whisk together egg yolks, vanilla, baking powder and remaining sugar until smooth.
  5. Using a food processor, blend almonds into a fine meal and fold into egg yolk mixture. Add vinegar and a pinch of salt and stir to combine.
  6. Gradually fold egg whites into almond mixture to create a smooth, fluffy cake batter. 
  7. Pour macerated rhubarb and strawberries into the bottom of the prepared tin. Gently pour cake batter over the fruit and spread evenly. 
  8. Place cake in the oven and cook for 25-30 minutes or until golden brown and cooked through. 
  9. Allow cake to cool slightly. Place a large serving plate over the top of the tin, and quickly turn the cake upside down onto the plate.
  10. Sprinkle with icing sugar, almonds and edible flowers. 
  11. Serve warm with a hot cuppa, and a cheeky dollop of sour cream if you wish!