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Rhubarb, orange and cardamom macaroon pie
An utterly delicious combination of flavours creates this appetising dessert.
What you need
- 175 g ready-made shortcrust pastry
- 2 large egg whites, lightly beaten
- 150 g icing sugar, sifted
- 175 g ground almonds
- 3-4 drops almond essence
- For the filling
- 350 g rhubarb, trimmed, washed and sliced
- finely grated rind and juice of 1 orange
- 6 cardamom pods, seeds removed and crushed
- 75 g caster sugar
- 1 tsp arrowroot
- 1 small orange, peeled and segmented
Method
Preheat oven to 200°C. Lightly grease a 20 cm round cake tin.
Roll out pastry on a lightly floured surface. Use to line the base of the cake tin. Cover with greaseproof paper and weigh down with baking beans.
Bake in oven for 15 min. Remove paper and baking beans and cook for 5 min until lightly browned. Reduce heat to 180°C.
Whisk egg whites in a clean dry bowl until stiff but not dry.
Mix together the sugar and almonds. Beat in enough of the egg white to make a stiff paste just soft enough to pipe. Beat in the almond essence. Spread half the almond mixture over the pastry base. Spoon the remaining mixture in a piping bag fitted with a star nozzle and pipe a border around the edge.
Bake for 15-20 min or until golden brown.
Meanwhile, place the rhubarb, orange rind and juice, crushed cardamom, sugar and orange segments in a heavy-based pan. Gently cook for 3-4 min until rhubarb has softened.
Mix the arrowroot with a little cold water to form a smooth paste. Stir into the pan and heat through for 1 min, or until thickened. Spoon into the pie case. Serve immediately in slices.
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Preparation 30 minutes Cook 35 minutes Total 1 hour, 5 minutes -
Energy 776 kcal/serving Fat 10.9 g/serving Carbohydrates 406.98 g/serving Glycaemic Index 53 Glycaemic Load 54.90 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3245 | 936 | 10475 | 8350 |
| Energy (kcal) | 776 | 223 | 2500 | 2000 |
| Protein (g) | 16.8 | 4.85 | ||
| Carbohydrate (g) | 101 | 29.4 | 345 | 275 |
| Fat (g) | 37.7 | 10.9 | 95 | 70 |
| Fat (saturated) (g) | 6.42 | 1.85 | ||
| Fibre (g) | 9.80 | 2.83 | ||
| Sodium (mg) | 224 | 64.9 | ||
| Salt (equivalent) (g) | 0.56 | 0.16 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 380 | 109 | 800 |
| Vitamin B-12 (µg) | 0.03 | 0.01 | 1 |
| Vitamin B-6 (mg) | 0.18 | 0.05 | 2 |
| Vitamin C (mg) | 55.9 | 16.1 | 60 |
| Vitamin D (µg) | 0.70 | 0.20 | 266 |
| Vitamin E (mg) | 13.4 | 3.87 | 10 |
| Zinc (mg) | 1.89 | 0.55 | 15 |
| Calcium (mg) | 258 | 74.5 | 800 |
| Folate (mcg) | 55.2 | 15.9 | 200 |
| Iron (mg) | 2.74 | 0.79 | 14 |
| Magnesium (mg) | 164 | 47.5 | 300 |
| Niacin (mg) | 2.79 | 0.81 | 18 |
| Pantothenic acid (mg) | 0.57 | 0.16 | 6 |
| Riboflavin (mg) | 0.43 | 0.12 | 1.6 |
| Phosphorous (mg) | 296 | 85.5 | 800 |
| Thiamin (mg) | 0.28 | 0.08 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible almond essence, cardamom pods or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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