Monday, 21 April 2014

Rhubarb and Orange cake

I have been away over the Easter holidays, to a stunning town in France called Villefranche (more on that another day), and whilst I did not hold back on the French pastry delights there (rude not to right?) I definitely missed a bit of home-baking. 

We had family over for lunch yesterday and also a bunch of rhubarb dropped off by my Dad freshly picked from his garden, and so a rhubarb cake was in order. I love rhubarb especially now it's in season and usually just cook it down to use as a compote but love to use it in cakes too. 

I picked up a few recipe books and searched for some sort of rhubarb cake to no avail so hit the web and came across this one on BBC Good Food. I've used orange with rhubarb before in a crumble and they work really well together. This cake turned out a treat!

400g rhubarb thickly chopped
280g golden caster sugar
225g butter, softened
Finely grated zest and juice of 1 orange (approx. 140/150ml juice)
225g self raising flour
1 teaspoon baking powder
3 medium eggs
100g ground almonds
Handful of flaked almonds
Icing sugar for dusting

First chop your rhubarb into a bowl (leave skin on) and sprinkle over 50g of the sugar. Stir well so the rhubarb pieces are all covered. Set aside for 30 minutes to draw out some of the juices. 

Grease and line your tin (23cm round tin) and heat your oven to 180c/160c fan/gas 4.
In a large bowl weigh out your remaining sugar, the butter (I used Stork), orange zest and the juice. Beat well with an electric whisk ideally. 

Then add the flour, ground almonds, baking powder, eggs and beat again until smooth.
Now add the rhubarb with the juices and fold in. 

Spoon your mixture into your tin and level out. Sprinkle on your flaked almonds. 

Bake in the oven for 1hr - 1hr 15 minutes, mine took 1hr but it will depend on your oven. Watch out near the end of the baking time that it is not browning too much, you may need to pop some foil on top near the end to prevent this. 
Insert a skewer to check it comes out clean then it's done. the top should be springy to the touch.

Leave to cool in the tin for 15 mins then remove. Dust with icing sugar on top before serving. 
Delicious on it's own as it's amazingly moist but extra lovely with some vanilla ice cream.  

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