Rhubarb and Orange Cake with Flaked Almonds
I love Rhubarb, perhaps it is because I am from Yorkshire! So it was only right that I share this recipe (which originally came from Waitrose.com). This cake is definitely a favourite in my house and with the Katie Bakes team. It is a total comfort food and is great with a cup of tea or served warm as a dessert. It is also brilliant, because it is so moist, it works just as well with gluten free flour so is perfect for those that are gluten intolerant and don’t want to compromise.
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, 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.