Rhubarb almond cake with orange
Waitrose and Partners

Rhubarb almond cake with orange

4 out of 5 stars(1) Rate this recipe
  • Serves10
  • CourseCake
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins

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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.


Typical values per serving when made using specific products in recipe


1,603kJ/ 385kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating