Rhubarb and rosewater almond cake from Linger - Salads, Sweets, and Stories to Savor (page 152) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe uses leftover rhubarb and cardamom pulp from the recipe "Rhubarb and cardamom spritz" on p. 151. Can substitute pistachios for almonds, ground cinnamon or ginger for ground cardamom, orange blossom water or vanilla extract for rosewater, and jam or compote for rhubarb and cardamom pulp.

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