More often than not this is served in Beechwood as a gluten free cake. Substitute regular flour for a gluten free alternative and add xanthum gum (optional)
Cuts into 10-12 slices.
FOR THE CAKE
350g prepared rhubarb cut into 2-3cm lengths
200g golden caster sugar
Finely grated zest and juice of ½ an orange
140g softened butter
½ tsp baking powder (gluten free if required)
85g self-raising flour
100g ground almonds
FOR THE TOPPING
25g light muscovado sugar
Finely grated zest of ½ an orange
50g flaked almonds
23cm spring-form cake tin greased and lined
Oven 190C/Gas 5/fan oven 170C
How to make it
- Mix the rhubarb with 50g of the sugar and the orange zest and set aside whilst you make the cake mix, or at least half an hour.
- Cream the butter and remaining sugar until light and fluffy. Add the eggs one at a time beating well after each addition.
- Add the flour, ground almonds and baking powder and mix gently until combined. Stir in the orange juice.
- Spoon the mixture into the tin and smooth the surface.
- Spoon rhubarb pieces over the surface of the cake and drizzle over the orangey sugar syrup.
- Place in the oven and bake for 25 minutes.
- Meanwhile, make the topping by melting the butter and combining with the other ingredients.
- After 25 minutes baking remove the cake from the oven and sprinkle over the topping mix.
- Reduce the oven temperature to 180C/Gas 4/fan oven 160C and return the cake for another 15-20 minutes, or until firm in the middle.
- Cool in the tin before transferring to a rack.
- Serve dusted with icing sugar, warm with cream or ice-cream as a pudding, or cold as a cake.
Note: This is a moist cake and quite fragile, and care needs to be taken when removing from the base of the cake tin, especially if it is being served slightly warm.