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
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
- 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.
- 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.
- 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.
- 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 page.