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 .

Richmond Restaurant

Tuesday Tasting. 5 courses €42pp

Dinner from 5.30pm Wed-Sunday

Early Bird €24.90/€29.90 – Available up to 6.30pm Wednesday to Saturday and all evening Sunday.

Brunch 11am-2.30pm. Saturday and Sunday

Opening Times

Tuesday: 5.30pm-9pm
Wed–Fri: 5.30pm-9.30pm

Saturday: 11am-2.30pm, 5.30pm-9.30pm
Sunday: 11am-2.30pm, 5.30pm-9.30pm

Closed Mondays (incl. bank holidays)

For reservations
01 4788783

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