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Rhubarb almond cake with orange
Vegetarian
Serves10
CourseCake
Prepare25 mins
Cook1 hr
Total time1 hr 25 mins
Ingredients
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
Method
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.
