Light, almond infused crumbly sponge jewelled with tart gingery rhubarb, dusted with icing sugar and served with lashings of custard. Dairy-free and gluten-free.
Preheat the oven to 160°c (fan assisted)/180°c/gas mark 4 and line a high rimmed loose-bottomed cake tin with parchment paper.
Top and tail the rhubarb, then chop into 1-inch chunks. Melt 25g of the dairy-free butter, 25g of the golden caster sugar and the ground ginger together in a large frying pan over a low-medium heat. Once the sugar has dissolved, add the chunks of rhubarb and coat them with the liquid. Cook gently for 5 minutes or so, until the rhubarb has slightly softened, but is still keeping its shape. Remove from the heat and allow to cool.
Cream together the remaining butter, remaining sugar and vanilla extract in a large bowl until very fluffy and light - about 5 minutes. Add the eggs one at a time, making sure they are fully incorporated before adding the next one, then beat in the plant-based milk.
Sieve the gluten-free flour into the wet mixture, then add the ground almonds, gluten-free baking powder and salt. Gently fold everything together until just combined.
Pour the mixture into the tin, then arrange the chunks of rhubarb on top, pressing them down slightly into the cake batter as you go. Bake for 1 hour 15 minutes - 1 hour 30 minutes, or until golden and an inserted skewer comes out clean.
Leave the cake to cool for 10 minutes, before removing from the tin, sprinkling with icing sugar and serving with custard, or however you wish.
Recipe courtesy of georgieeats.co.uk