rhubarb & orange cake
Posted: Sun Apr 01, 2007 5:39 pm
I can't lay claim to this as it was from waitrose about a year ago, but it is a fantastic treat - I use around 250g of thin rhubarb rather than the full amount.
400g rhubarb, trimmed & cut into 2cm pieces
200g caster sugar
150g butter, softened
2 eggs, lightly beaten
75g self raising flour
1/2 teaspoon baking powder
100g ground almonds
grated zest of 1 small orange + 2tbsp juice
25g flaked almonds
Preheat oven to 190C, gas mark 5. Grease a round 23cm springform cake tin & line with baking parchment. Put the rhubarb in a bowl with 50g sugar, stir well & leave for 30 mins.
Meanwhile, beat rest of sugar & butter together till light, then whisk in eggs. Gently fold in the flour, baking powder & ground almonds, then stir in zest & juice.
Stir in rhubarb & sugary juices, then spoon the mixture into the prepared tin. Place on a baking tray, sprinkle with flaked almonds and bake for 25 mins. Reduce temp to 180C, gas mark 4 and cook for a further 20-25 mins till firm. Allow to cool in the tin for 10 mins.
Serve with whatever floats your boat! Yum!
400g rhubarb, trimmed & cut into 2cm pieces
200g caster sugar
150g butter, softened
2 eggs, lightly beaten
75g self raising flour
1/2 teaspoon baking powder
100g ground almonds
grated zest of 1 small orange + 2tbsp juice
25g flaked almonds
Preheat oven to 190C, gas mark 5. Grease a round 23cm springform cake tin & line with baking parchment. Put the rhubarb in a bowl with 50g sugar, stir well & leave for 30 mins.
Meanwhile, beat rest of sugar & butter together till light, then whisk in eggs. Gently fold in the flour, baking powder & ground almonds, then stir in zest & juice.
Stir in rhubarb & sugary juices, then spoon the mixture into the prepared tin. Place on a baking tray, sprinkle with flaked almonds and bake for 25 mins. Reduce temp to 180C, gas mark 4 and cook for a further 20-25 mins till firm. Allow to cool in the tin for 10 mins.
Serve with whatever floats your boat! Yum!