If you come over to our house for dinner you're more than likely to be a guinea pig for at least one new recipe...and our friends were guinea pigs for this rhubarb and orange cake from the May edition of the Good Food Magazine.
This went straight from oven to mouth so there were only a couple of slices left for photos - photos which I took early saturday morning and then proceeded to enjoy cake and icecream for breakfast. It was a good saturday.
I haven't cooked with rhubarb before but a friend gave me some rhubarb from her garden. It was perfect timing as Good Food had all sorts of amazing rhubarb recipes. I settled on this delicious sweet cake!
400g rhubarb, thickly sliced
280g golden caster sugar
Finely grated zest and juice of 1 orange
225g self-raising flour
100g ground almonds
1tsp baking powder
3 medium eggs
1) Mix the rhubarb with 50g of the sugar and leave to macerate for 30 minutes.
2) Grease and line a 23cm round cake tin. Preheat the oven to 180 degrees celcius.
3) Tip the remaining sugar, the butter, orange zest and juice into a bowl and mix until well blended.
4) Add the flour, almonds, baking powder and eggs, beat until smooth.
5) Fold in the rhubarb and any juices. Spoon into the tin.
6) I skipped this step but the original recipe recommends sprinkling the top of the cake with a handful of flaked almonds.
7) Bake in the centre of the oven for 1 hour to 1 hour 15 minutes, until a skewer inserted into the centre comes out clean. Cover the cake with foil if it starts to brown too much.
If serving warm leave to cool for ten minutes prior to slicing the cake. It's delicious with custard and ice cream!