Longshaw's rhubarb and orange cake with flaked almonds

Puddings and cakes

  • Serves: 8
  • Preparation time: 35 minutes
  • Cooking time: 50 minutes

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Ingredients

  • 400g rhubarb, trimmed and cut into 2cm pieces
  • 200g golden caster sugar
  • 150g butter, softened
  • 2 eggs, lightly beaten
  • 75g self-raising flour
  • ½ tsp baking powder
  • 100g ground almonds
  • Grated zest of 1 small orange plus 2 tbsp juice
  • 25g flaked almonds

Method

  1. Preheat oven to 190°C, gas mark 5
  2. Grease a 23cm springform cake tin and line the base with baking parchment.
  3. Place the rhubarb in a bowl and cover with 50g of the sugar.
  4. Leave for 30 minutes whilst preparing the rest of the cake.
  5. Beat together the remaining sugar and the butter, then whisk in the eggs.
  6. Using a metal spoon gently fold in the flour, baking powder and ground almonds, then stir in the orange zest and juice.
  7. Stir the rhubarb and its sugary juices into the cake mixture and spoon into the prepared tin.
  8. Place on a baking tray, sprinkle over the flaked almonds and bake for 25 minutes.
  9. Reduce the temperature to 180°C, gas mark 4 and cook for a further 20-25 minutes or until firm.
  10. Allow to cool in the tin for 10 minutes.
  11. Serve warm or cold with softly whipped cream or custard.