Rhubarb, Walnut and Caramel Cake
Smooth Operator
Ingredients
3 eggs
180 g brown sugar
a pinch of salt
1 tsp vanilla extract
1 tsp cinnamon
240 g flour
100 g ground walnuts
2 tsp baking powder
200 g milk
500 g rhubarb, washed and sliced in 1cm pieces
60 g walnuts, roughly chopped
4 tbsp The Smooth Operator - Cinnamon Caramel Sauce
Method
Line a 26cm cake tin.
Preheat oven to 180°C.
Beat the whole eggs, sugar, salt and vanilla extract until pale and creamy.
Mix together, the flour, walnuts, cinnamon and baking powder.
Stir the flour mixture and whipped cream into the egg mixture briefly.
Fold in, half of the rhubarb.
Pour the mixture into the springform pan.
Spread the remaining rhubarb on top.
Sprinkle the nuts on top.
Drizzle with the cinnamon caramel sauce.
Bake in preheated oven at 180° C for about 60 minutes.
Leave to cool.
Serve with fresh cream and extra caramel!