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Rhubarb almond cake with orange
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150g unsalted butter, very soft, plus extra for greasing
150g golden caster sugar
2 large eggs
200g ground almonds
115g white spelt or plain flour, sifted
2 tsp baking powder
2 tsp vanilla extract
½ orange, zest
1 tbsp Grand Marnier, Cointreau or orange juice
350g slender rhubarb, cut into 2-3cm pieces
1 tbsp demerara sugar
1. Preheat the oven to 180˚C, gas mark 4. Grease and base-line a 20cm deep cake tin with a removable base. In a large bowl, beat the butter and caster sugar with electric beaters for a few minutes until light and fluffy. Add the eggs one at a time, beating thoroughly between each. Add the almonds, flour and baking powder, followed by the vanilla, orange zest and liqueur or juice; gently fold in.
2. Spoon ½ the batter into the prepared tin and cover with ½ the rhubarb. Spread the remaining batter on top and finish with the rest of the rhubarb, arranged in a pretty pattern if wished. Scatter over the demerara sugar.
3. Put the cake in the oven and immediately reduce the temperature to 170˚C, gas mark 3. Bake for about 1 hour, until golden with a firm centre. Cover loosely with foil halfway through the cooking time if it’s browning too much. Allow to cool in the tin. Serve sliced as a teatime cake or warmed as a pudding with ice cream, if liked.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.