Preparation method
- Preheat the oven to 175 °C.
- Beat the eggs together with the Zùsto until a light yellow mixture forms.
- Melt the butter and add it to the egg mixture in small amounts.
- Add the self-rising flour and the almond flour and make sure everything is one nice and creamy whole. Add the Zùsto. Beat until light and fluffy.
- Put your baking paper in the mold, put in a bottom of dough and place your strawberries (cut in half) on top.
- Cut the rhubarb into 1-inch pieces and sprinkle with a few tablespoons of Zùsto.
- Pour the rest of the batter on top and decorate with rhubarb.
- Place the cake in the preheated oven. The baking time may vary depending on your oven. After an hour, prick the center of the cake with a knitting needle. Once it comes out clean, the cake is ready.
My golden tip: cover your cake with a piece of aluminum foil after 35 min. This is to allow better baking and prevent burning.
Enjoy!
