Rhubarb and orange cake
I love rhubarb and ginger crumble but sometimes it can be a bit boring and that’s where this recipe steps in. Originally a Waitrose recipe, first published in 2006, it also made an appearance on Masterchef, in 2009, when Rachel Thompson, a quarter finalist, made it. I don’t recall what the verdict was but it can’t have been too bad as the recipe then found its way into a Masterchef cookbook!
It’s a lovely way to use rhubarb, and the orange also shines through. Serve with cream, ice cream or custard. I also find it freezes well.
Rhubarb and Orange Cake
- 400g rhubarb, trimmed and cut into 2cm pieces
- 200g golden caster sugar
- 150g butter, softened
- 2 large eggs, lightly beaten
- 75g self raising flour
- ½ teasp baking powder
- 100g ground almonds
- grated zest of 1 small orange, plus 2 tbsp juice
- 25g flaked almonds
Preheat oven to 190ºC/Fan 170ºC/Gas 5. Grease a round 23cm springform cake tin and line its base with baking parchment. Place the rhubarb in a bowl and cover with 50g of the sugar. Leave for 30 minutes while you prepare the rest of the cake.
With an electric whisk, beat together the remaining sugar (150g) and the butter, then whisk in the eggs. Using a metal spoon, gently fold in the flour, baking powder and ground almonds, then stir in the orange zest and juice.
Stir the rhubarb and its sugary juices into the cake mixture and spoon into the prepared tin. Place on a baking tray, sprinkle over the flaked almonds and bake for 25 minutes. Reduce the temperature to 180ºC/Fan 160ºC/Gas 4 and cook for a further 20-25 minutes, or until firm. Allow to cool in the tin for 10 minutes.
Serve warm or cold.