It’s wonderful to be able to take advantage of seasonal fruit and vegetables and rhubarb is one of my favourites. Technically it is a vegetable but in the US it is classified as a fruit: either way it’s delicious. Rhubarb is one of the first fruits (or vegetables) of the season, which is probably why it is always so great to see it in the Spring. And the fact that it is still around at the end of June makes it even better.
This cake has a lot to recommend it, not least of all the fact that it tastes delicious. As well as the fruit content some of the flour is replaced by ground almonds, so it must be almost healthy… It works as a slice of cake or as a dessert.
Zest, and 2 tablespoons of juice of an orange
200g golden caster sugar
75g SR flour
½ teaspoon baking powder
100g ground almonds
25g flaked almonds
Chop the rhubarb into pieces and put into a bowl. Add the orange zest and juice and sprinkle 50g of sugar over it and mix. Leave for around 30 minutes.
Set the oven to 190ºC.
Grease, and line the base of, a 9″ springform cake tin.
Beat the remaining sugar and butter together until soft and creamy and then add the eggs, one at a time.
Fold in the flour, baking powder and ground almonds.
Stir the rhubarb, including the juice, into the cake mixture and spoon into the prepared tin.
Level gently and sprinkle over the flaked almonds.
Bake for around 25 minutes at 190ºC, then reduce the temperature to 180ºC and cook for another 20-25 minutes, until firm.
Allow to cool in the tin for around ten minutes and then turn out onto a wire cooling rack.
And if, by any chance, you don’t finish this cake in one go, it keeps really well.