It’s sad when a much loved vegetable or fruit comes to the end of its season… Rhubarb seems to be waning, so here is a last of the season treat!
Rhubarb and almond cake
Ingredients:
225g butter at room temp
225g Castor sugar
3 eggs
300g ground almonds
Zest of one large orange or two small
150g SR flour (or 150g plain flour + 3tsp BP) sieved (I use 50% wholemeal and 50% white flour in my baking)
1.5 tsp BP
600g rhubarb – cut into 4 cm lengths and in half length-ways if fat pieces
2 tbs flaked almonds
Method:
Pre-heat the oven at 180 degrees and grease a 22cm cake tin.
Cream the butter and sugar together. Whisk in the eggs one at a time, with a tsp of flour after each addition.
Add the ground almonds and orange zest and mix well, then add the flour and mix well.
Spoon half the mixture into the prepared tin, sprinkle with 1tbs of sugar, then arrange half the rhubarb pieces around the cake dough – not touching the tin edge.
Spoon the other half of the mixture, sprinkle with sugar and arrange the rest of the rhubarb. Scatter with flaked almonds and bake for 1 hour. Then cover with foil and bake for a further 15 mins.
