Rhubarb almond cake with orange

Name: Rhubarb almond cake with orange
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 10
Ingredients: 150 g unsalted butter, very soft, plus extra for greasing; 150 g golden caster sugar; 2 large eggs; 200 g ground almonds; 115 g 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; 350 g slender rhubarb, cut into 2-3cm pieces; 1 tbsp demerara sugar

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Vegetarian

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

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.
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.
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