Recipe: Rhubarb and Orange Cake with Flaked Almonds

Posted on Mar 9 2016 - 2:00pm by Samantha Clark
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

RHUBARB CAKE

One for the weekend- there’s nothing like a fresh cake baking in the oven for a homey, heady scent. Perfect after an afternoon stroll, post roast or just to enjoy with a movie.

Serves 8, prepare 35 mins, cook 50 mins plus cooling

Ingredients

400g English rhubarb, trimmed and cut into 2cm pieces
200g golden caster sugar
150g butter, softened
2 medium eggs, lightly beaten
75g self-raising flour
½ tsp baking powder
100g ground almonds
Grated zest of 1 small orange, plus 2 tbsp juice
25g flaked almonds

Method

  1. Preheat the oven to 190°C, gas mark 5. Grease a round 23cm springform cake tin and line its base with baking parchment. Place the rhubarb in a bowl and cover with 50g of the sugar. Leave for 30 minutes while you prepare the rest of the cake.
  2. With an electric whisk, beat together the remaining sugar and the butter, then whisk in the eggs. Using a metal spoon, gently fold in the flour, baking powder and ground almonds, then stir in the orange zest and juice.
  3. Stir the rhubarb and its sugary juices into the cake mixture and spoon into the prepared tin. Place on a baking tray, sprinkle over the flaked almonds and bake for 25 minutes. Reduce the temperature to 180°C, gas mark 4 and cook for a further 20-25 minutes, or until firm. Allow to cool in the tin for 10 minutes.
  4. Serve warm or cold, with softly whipped cream or custard.

This recipe was provided by Waitrose, if you’d like to see what else they’ve got on offer, take a look at their recipe pageWaitrose logo

Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

Leave A Response