Welcome spring with a slice: Strawberry and rhubarb cake recipe

In Poland, breakfast typically consists of sandwiches, eggs, pancakes, or oatmeal - quick, nutritious meals to start the day. In contrast, Americans often indulge in sweet pancakes, eggs with bacon, toast, hash browns, or even simple breakfast cakes.

The strawberry and rhubarb cake fits perfectly within this indulgent breakfast category. It's soft, moist, and delightfully fluffy, striking a balance between a yeast cake and a classic creamed cake. From the first bite, you're met with an explosion of flavours - the moist dough complemented by the tartness of the rhubarb, all balanced by the sweetness and juiciness of the strawberries. This recipe stands out as one of the best summer cake recipes. Give it a try this spring, and it's likely to become a regular on your baking roster.

Ingredients:

- 250g of all-purpose flour,

- 60g of almond flour,

- a teaspoon of salt,

- a tablespoon of baking powder,

- 200g of sugar,

- 100g of butter,

- 3 large eggs,

- 1 cup of buttermilk,

- 200g of rhubarb,

- 200g of strawberries (can be frozen),

- almond extract,

- powdered sugar for dusting.

Preparation:

1. Start with a large bowl. Sift the all-purpose flour and almond flour into it. Add the salt and baking powder.

2. Cream the butter and sugar together until fluffy. Beat in the eggs one at a time along with a teaspoon of almond extract.

3. Fold the butter-egg mixture into the flour mixture. Gradually add the buttermilk, mixing well until everything is fully combined. Pour the batter into a mold lined with parchment paper.

4. Rinse, dry, and roughly chop the rhubarb and strawberries. Scatter them over the batter.

5. Bake in a preheated oven at 180°C (approximately 350°F) for 40-50 minutes, or until a toothpick inserted into the cake comes out clean.

6. Once baked, let it cool and then dust with powdered sugar or drizzle over some glaze to finish.