Roasted rhubarb and orange cake
Nostell is part of the famous "Rhubarb Triangle" area in West Yorkshire between Wakefield, Morley and Rothwell. Grown in our kitchen garden as one of the vegetables we most often treat the rhubarb as a fruit and use it in a variety of cakes and bakes.
- 200g butter, softened, plus extra for greasing
- 200g caster sugar
- 4 eggs
- 150g plain flour
- 2tsp baking powder
- 150g ground almonds
- 1 1/2 oranges, zested and juiced
- 350g rhubarb, cut into 6cm lengths
- 40g caster sugar
- Preheat the oven to gas 3/170C/fan 150C. Grease a 23cm round springform tin and line with nonstick baking paper.
- Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat well. Sift in the flour and baking powder, add the almonds and the zest and juice of 1 orange; fold in.
- Spoon into the tin and level the surface. Bake for 40 mins until risen, golden and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the tin.
- Increase the oven temperature to gas 6/200C/fan 180C. Arrange the rhubarb on the baking tray. Pour over the remaining orange juice, add the sugar and toss to coat. Roast for 10 mins until just tender. Cool on the tray for 5 mins.
- Turn ut the cake and top with rhubarb. Spoon over the juices and serve.