Mini ball cake with almonds and rhubarb

Name: Mini ball cake with almonds and rhubarb
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 100 g Rhubarb; 50 g chopped almonds; 125 g Butter or margarine; 125 g Sugar; 1 pinch Salt; 2 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 5-6 Tbsp Milk; 7-10 Tbsp Icing sugar and pink decorative sugar; 7-10 Tbsp Fat and flour

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

100 g Rhubarb
50 g chopped almonds
125 g Butter or margarine
125 g Sugar
1 pinch Salt
2 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
5-6 Tbsp Milk
7-10 Tbsp Icing sugar and pink decorative sugar
7-10 Tbsp Fat and flour

Directions

1
Wash and clean the rhubarb and cut into small pieces. Roast almonds in a pan without fat. Take out and let cool down
2
Cream fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the mixture alternately with the milk. Fold in rhubarb and almonds. Pour the dough into a greased mini-ball cake tin (approx. 700 ml content), dust with flour.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes (stick test). Take out and let cool down for about 10 minutes. Turn out onto a cake rack and let it cool down. Dust with icing sugar and pink sugar