Tuesday, February 3, 2009

Rhubarb croissant cake

Ingredients (serves 6)
* 8 croissants, cut into 4 crossways (see note)
* 2 eggs
* 1/2 cup caster sugar
* 1/3 cup thickened cream
* 1/4 cup almond meal (ground almonds)
* 1 1/2cups stewed rhubarb (see related recipe)
* 2 tablespoons flaked almonds double cream, to serve

1. Lightly grease base and sides of a 6cm-deep, 20cm round springform cake pan.
2. Arrange half the croissants, cut side up, in prepared pan to cover the base. Combine eggs, sugar, thickened cream and almond meal in a bowl. Use a fork to whisk until well combined. Pour half the egg mixture over the croissants. Stand for 10 minutes.
3. Carefully spread stewed rhubarb over croissants. Top with remaining croissants. Pour over remaining egg mixture and stand for 10 minutes.
4. Preheat oven to 180°C. Sprinkle almonds over cake. Place cake pan on a baking tray and bake for 25 to 30 minutes or until golden. Stand for 10 minutes in pan. Release pan side. Serve warm with cream.

Notes & tips
* Day-old croissants are best for this recipe. If using frozen croissants, stand croissants at room temperature for 1 day before using.

Super Food Ideas - Page 19
Recipe by Janelle Bloom


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