Rhubarb, Ginger & Almond Roulade
Whether you’re planning a Birthday Party or a decadent Afternoon Tea this Almond Roulade, using our Almond Flour is a deliciously moist yet light treat that’s perfect for a special occasion! And it’s gluten-free, so coeliacs or people with gluten intolerance can enjoy this treat too!
Layer and roll it with whatever fillings you like (Jam and Cream are particularly good!) it really is a versatile bake!
Ingredients
3 eggs at room temperature
150g of caster sugar
75g of Sowans almond flour
2 tablespoons of cornflour
1 ½ teaspoons of gluten-free baking powder
1 teaspoon of gluten-free cocoa powder
2 teaspoons of grated fresh ginger
110g of stewed sweetened rhubarb with 1 teaspoon of ground ginger added while stewing.
(My tip is to do this in the microwave.)
200ml of whipped cream
2 tablespoons of golden syrup
Method
Chop and wash your rhubarb, sprinkle liberally with sugar and one teaspoon of ground ginger, cook on full heat covered in a microwave until soft, remove and mash with a fork, allow to cool completely.
2. Preheat oven to 160◦c for a fan oven. Line a 30cm x 25 cm baking sheet with parchment paper
3. With an electric mixer beat the eggs and most of the caster sugar until it is thick. (Keep a tablespoonful for rolling)
4. Sieve the dry ingredients and fold them and the fresh ginger into the egg mix, using a large metal spoon. Spread the mix onto the lined baking sheet and bake for approx. 12 minutes.
5. Meanwhile whip the fresh cream and the golden syrup.
6. When the sponge is cooked turn it upside down onto a large piece of parchment or a clean tea towel sprinkled with the tablespoon of sugar kept over.
7. Allow to cool, then using a spatula spread on the cold stewed rhubarb and then the whipped cream. Using the towel or paper underneath roll the roulade towards yourself on the long side, place onto a long serving plate, cover and refrigerate for half hour.
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