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Rhubarb and Orange

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Rhubarb & Orange Cake

from Caroline Therrien

Ingredients cake:

9oz prepared rhubarb, cut into 1 inch lengths
7 oz caster sugar

Finely grated zest and juice of orange

5oz unsalted butter softened
2 medium free range eggs
3 oz SR flour
tsp baking powder
4 oz ground almonds
 

Topping:

1oz butter
1 oz light muscovado sugar
2oz slivered almonds
tsp ground cinnamon

Method:

1.   Mix the rhubarb with 2oz of the sugar and half the orange zest.   Cover and leave to stand for 2-3 hours, stirring once or twice
2.   Grease a 23 cm spring-form cake tin.   Pre-heat the oven to Gas 5, 190C
3.   Cream the butter in a mixing bowl until soft then beat in the remaining sugar, the eggs, flour, baking powder and the ground almonds.   When smooth (do not overbeat) stir  in the remaining orange jest and the orange juice.   Spoon into the cake tin and smooth down.    Thoroughly drain the rhubarb of its juices, then spoon evenly over the cake mixture
 4.   Bake for 25 mins
 5.   Meanwhile, melt the butter for the topping in a small pan, stir in the sugar, slivered almonds and cinnamon.   Spread the topping carefully over the cake, reduce the heat to Gas 4 , 180 C and bake for another 20 mins (until just firm in the middle)
 6.   Cool in the tin.