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Rhubarb and Orange Cake with Flaked Almonds
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Zesty orange intensifies the flavour of English rhubarb in this stunning dessert or teatime treat.
Serves: 8
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
Any remaining cake can be stored for 3-4 days in an airtight container. You can use canned rhubarb if fresh is unavailable.
Typical values per serving:
Energy |
1727.992kJ 413.0kcal |
---|---|
Fat | 27.3g |
Saturated Fat | 11.5g |
Sugars | 29.3g |
Salt | 0.5g |
This recipe was first published in April 2006.
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