Home » Almond Cake, Poached Rhubarb, Brandy Snap and Vanilla Custard by Chef David O’Byrne of Richmond Restaurant

Almond Cake, Poached Rhubarb, Brandy Snap and Vanilla Custard by Chef David O’Byrne of Richmond Restaurant

This is a simple almond cake recipe that can be served all year round with different seasonal produce and something I love to serve in the Richmond Restaurant. I hope you like my Almond cake, poached rhubarb, brandy snap and vanilla custard recipe.

Almond Cake

225g of ground almonds
225g of golden caster sugar
225g of butter
5 eggs

Cream together the butter and sugar and add the eggs one at a time, stir well to combine and fill moulds. Cook at 180 degrees for 20 minutes

Vanilla Custard

235 ml heavy cream
1 vanilla pod split and scraped down
4 egg yolks
65 g white sugar

In a bowl whisk together the sugar and yolks.

In a small saucepan heat the cream and vanilla just before it starts to boil. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture, gradually add the remaining cream, whisking constantly.

Pour this mixture into a medium sized saucepan and cook over medium heat until the mixture coats the back of a wooden spoon, then strain into a bowl over iced water to cool it down and stop the cooking.

Brandy Snaps

50g of golden caster sugar
50g of golden syrup
50g of butter
1 tsp brandy
50g of plain flour

Preheat oven to 180 degrees and line a baking tray with parchment paper.

Add caster sugar, golden syrup, butter and brandy to a saucepan and slowly heat until butter has melted and everything has combined. Take off heat and leave to cool for a few minutes. Sieve and add flour, mix until left wit a paste, spread onto baking parchment and bake for 10-12 mins until a golden dark colour.

Poached Rhubarb

300ml water
250g of caster sugar
500g of rhubarb
1 vanilla pod split and scraped down

Mix sugar, water and vanilla in a saucepan, bring to the boil. Slice rhubarb into batons and poach until your desired texture.

Rhubarb Purée

450g rhubarb
125g of caster sugar
20g water

Combine all ingredients in a saucepan and simmer until rhubarb is cooked down. Blend in a food processor.

Ice Cream

285ml double cream
300ml milk
115g golden caster sugar
1 vanilla pod split and scraped
3 egg yolks

Heat cream, milk and vanilla in a saucepan, just before it boils.

Whisk sugar and egg yolks together in a bowl until it thickens and has a pale colour. Pour a third of the cream mixture into the sugar and egg yolks, whisk and pour back into the saucepan and cook until it coats the back of a wooden spoon. Pour the mixture through a sieve into an iced bowl. When mixture is cool churn in ice cream machine and 5 minutes before it’s finished add purée.

Melt apricot jam and glaze cake, top with toasted almonds .