The rhubarb season is in full swing and long gone are the days when all I made with it is a crumble or a pie. This cake with rhubarb and orange is a classic combination and with the moistness given by the almonds it makes a delicious cake, or dessert if served while still slightly warm with some cream, custard or crème anglaise.
The recipe comes from the Sainsbury’s website and this is the first time I have made it. I made and wrote about a similar cake last year which also contained rosemary and amaretti biscuits, but I think I prefer this one, which is easier and quicker to make.
In fact it takes little more time and trouble than making a crumble, but looks and tastes good enough for guests as well as being a slightly special rhubarb pudding for a family meal. You can see the original recipe here. I used a slightly smaller tin than suggested in order to make a deeper cake.
150g softened butter or spreadable butter such as Flora Buttery
150g golden caster sugar (plus 2 tblsp extra)
200g ground almonds
100g self raising flour
zest of 1 large orange
1 tsp baking powder
400g rhubarb, trimmed, wiped and cut into roughly 4 cm lengths. Also slice in half along the length of any pieces that are very thick
2 tblsp approx flaked almonds
Preheat the oven to 180°C / 160°fan / gas mk 4. Butter a 21cm round springform or loose bottomed tin and line with baking paper.
Cream together the butter and 150g sugar with an electric whisk. Whisk in the eggs one at a time.
Add the ground almonds and orange zest. Sift over the flour and baking powder and mix well to combine.
Spoon half of the mixture into the tin and level the surface. Arrange slightly less than half of the rhubarb on top. You needn’t be too particular about the arrangement as this layer will not be seen but keep the rhubarb away from the edge of the tin. Sprinkle over about 1 tblsp of the extra sugar.
Carefully spoon the rest of the cake mixture over the fruit and level the top. Arrange the rest of the rhubarb in circles on top, again keeping it away from the sides. Sprinkle over the remaining 1 tblsp sugar and the flaked almonds.
Bake for about an hour until golden brown. Test for doneness and cover with foil to bake for a further 10-15 minutes until done. (Mine was done in just over the hour.)
Cool in the tin.
Remove when still slightly warm if serving as a dessert, otherwise leave to cool completely before turning out.
Cuts into 8 good slices.