In this post I am re-uploading a delicious recipe from my own blog. My mama and I had a delightful time creating this cake, it would be a pity not to share!
One of the things I love about summer is picking rhubarb stems from the garden, their leaves always seem to indulge the surface around them and hide the bidden beauties underneath!
With the second batch that we've picked, we decided to savour our bellies by making a light and fluffy cake for the summer. Before we made a rhubarb syrup that went down a treat with a glass of prosecco.
- 150 grams of unsalted butter at room temperature
- 150 grams of golden caster sugar plus extra for topping
- 2 medium eggs
- 200 grams of ground almonds
- Zest of one orange
- 100 grams of self-raising flour
- 1 Teaspoon baking powder
- 300 grams of rhubarb, trimmed and cut into small skinny fingers.
- A handful of flaked almonds
1. Heat up the oven to 180º and line a 22cm springform cake tin with a little spot of butter and greaseproof paper.
2. Weighing out the butter and the sugar, whisk together (with the power of electricity) to create a pale and fluffy creamed butter. Adding one egg at a time, whisk together until combined. Add the ground almonds and finely grate the zest of orange, followed by mixing in the flour and baking powder. Mix these floured ingredients through carefully with a spatula, to allow the air to keep hold inside the mixture!
3. Dollop half of the mixture into the baking tin, spreading it out to the edges as a flat layer. With the rhubarb pieces, place half of the rhubarb into the tin making sure they are not too close to the side. Sprinkle over a tablespoon of sugar.
4. With the remaining mixture, spoon over carefully in the tin to create the top layer. After smoothing this out to the sides, pop the remaining rhubarb on top to create a lovely decoration! Sprinkle over a final tablespoon of sugar and a generous topping of flaked almonds.
5. As the cake contains an incredible amount of rhubarb, it will take an hour to cook followed by an extra 10 - 15 minutes with a sheet of tin foil on top to stop the almonds from toasting!
Et Voila, Serve with a delightful cup of lady grey to infuse the orange scent or a doppio to balance the sweetness.