Ingredients
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3 Large Eggs
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70g Unsalted Butter, melted & cooled
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1 tsp Ground Ginger
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1 tsp Baking Powder
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1/2 tsp Vanilla Extract
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25g Truvia / Natvia / Pure Via Sweetener
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150g Ground Almonds
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150g Fresh Rhubarb, trimmed and cut into 2-3cm chunks
Directions
Preheat the oven to 180°C.
In a large bowl, whisk the eggs and slowly add the melted butter - use an electric whisk if possible as this will help make the cake light and fluffy.
Continue to whisk and add in the ginger, baking powder, vanilla extract and sweetener.
Finally, add the ground almonds and whisk.
Add half of the rhubarb chunks to the mix and pour it into a lined 6-7" cake tin.
Add the remaining rhubarb to the top of the cake.
Bake for 25-30 minutes. If you have a Ninja Foodi, bake directly on the base at 175°C for 20 minutes.
Nutrition per serving
Calories 221,
Carbs (net) 2 grams,
Protein 8 grams,
Fat 20 grams
