Rhubarb and Orange Cake with Almonds
Rhubarb is very much in season at the moment and, with a few friends who grow their own, there's always plenty of it in the house at this time of year. Now I'm all for rhubarb in whatever form, sweet or savoury, but there is something particularly lovely about a good wedge of cake, slightly warm from the oven with a dollop of cream and a cup of tea.
This particular cake has the wonderful additions of both fresh, zesty orange and almonds, flaked and ground, which not only provide nuttiness but add to the texture of the cake whilst ensuring it remains moist. This cake is great as a naughty breakfast gift to yourself, on an afternoon treat with tea or even as a pudding after dinner with custard.
Rhubarb and Orange Cake with Almonds
400g rhubarb, trimmed and cut into 2cm pieces
200g golden caster sugar
150g butter, softened
2 medium eggs
75g self-raising flour
½ tsp baking powder
100g ground almonds
Grated zest and juice of 1 small orange
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 one at a time making sure to mix thoroughly between each addition. 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 particular cake has the wonderful additions of both fresh, zesty orange and almonds, flaked and ground, which not only provide nuttiness but add to the texture of the cake whilst ensuring it remains moist. This cake is great as a naughty breakfast gift to yourself, on an afternoon treat with tea or even as a pudding after dinner with custard.
Rhubarb and Orange Cake with Almonds
400g rhubarb, trimmed and cut into 2cm pieces 200g golden caster sugar
150g butter, softened
2 medium eggs
75g self-raising flour
½ tsp baking powder
100g ground almonds
Grated zest and juice of 1 small orange
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 one at a time making sure to mix thoroughly between each addition. 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.
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