Rhubarb, Pistachio and Coconut Cake with Grenadine Cream

David Neeleman
2025-05-14T16:26:31-06:00

Ingredients

100g (scant ½ cup) castor sugar plus

20g (scant ⅛ oz) for the topping

90g (scant ½ cup) light brown sugar

180g (6¼ oz) ground almonds 30g (1¼ oz) ground pistachio

45g (1¾ oz) desiccated coconut

50g (2oz/½ cup) self-raising flour a pinch of salt

150g (5oz/1¼ sticks) butter – melted

3 eggs 300g (12oz)

Rhubarb, sliced at an angle into 1 cm pieces

50g (2oz) rough chopped pistachios for the topping

Method

1. Preheat the oven to 350F.

2. Line the base and sides of a 8” (20cm) springform tin with parchment paper.

3. Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs, spoon the batter into the lined tin and smooth down.

4. Push the pieces of sliced Rhubarb halfway into the cake mixture so that a little will still be exposed. Sprinkle the cake with the remaining 20g (¾ oz) of sugar and the chopped pistachios

5. Bake in the centre of the oven for 1 hour, then turn the cake around and bake for a further 10 minutes (approx.) until the cake between the rhubarb goes all golden.

6. Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges.

7. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavour, allow it to return to room temperature before eating.

8. Sprinkle pomegranate seeds over the top of the cake and serve with Grenadine Cream Grenadine Cream 300ml (1/2 pint) softly whipped cream 2 tablespoons grenadine Gently fold the grenadine through the cream.

Serves 12

Copyright Ballymaloe Cookery School

Based on a recipe from ‘Honey & Co – Food from the Middle-East’