Rhubarb and orange cake
7
5/4/2009
350g rhubarb, cut into 4cm lengths 200g caster sugar ½ orange, finely grated zest and juice 140g butter, softened 2 eggs, beaten ½ tsp baking powder 85g self-raising flour 100g ground almonds
Ingredients
| 200 g | Caster sugar |
| 350 g | Rhubarb |
| 1 | Orange |
| 140 g | Butter |
| 2 | Eggs |
| ½ tsp | Baking powder |
| 85 g | Self raising flour |
| 100 g | Ground almonds |
Ingredients
| 25 g | Butter |
| 25 g | Light muscovado sugar |
| ½ | Orange |
| 70 g | Slivered almonds |
| 1 to dust | Icing sugar |
Directions
- Preheat oven to 190 degC/375 degF. Mix rhubarb with 50g of caster sugar and orange zest. Set aside for one hour, stirring once or twice. Butter and line the base of a 23cm round loose-bottomed cake tin with baking paper.
- Cream butter and remaining caster sugar in a bowl until fluffy. Add eggs, one at a time, beating well after each addition. Add baking powder, flour and ground almonds. Beat gently until smooth, taking care not to over-mix. Stir in the orange juice. Spoon into tin and level with a spoon. Drain rhubarb in a sieve over a bowl. Spoon chunks over cake mixture.
- Bake in oven for 25 minutes. Reduce oven to 180 degC /350 degF.
- For topping, melt butter, then stir in sugar, orange zest and almonds. Sprinkle over cake and cook for another 15 to 20 minutes or until firm in the centre. Cool in tin for 20 minutes, then transfer to a rack. Peel off the paper and dust with sugar before serving.
Wine match by Brancott Estate
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