Rhubarb and Orange Cake with Flaked Almonds
We love a bit of seasonal baking and I particuarly love Rhubarb, perhaps it is because I am from Yorkshire! This Rhubarb, Orange and almond cake recipe (which originally came from Waitrose.com) is definitely a favourite in my house and with the Katie Bakes team. It is also a great option if you have someone coming over who is gluten intolerant and because it is such a moist cake works really well with gluten free flour. It is a total comfort food and is great with a cup of tea or served warm as a dessert.
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 (works really well with gluten free 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, 170C fan, 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.
Any remaining cake can be stored for 3-4 days in an airtight container.