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Ingredients cake: |
| 9oz prepared rhubarb, cut into 1½ inch lengths |
| 7 oz caster sugar |
|
Finely grated zest and juice of ½ orange |
| 5oz unsalted butter softened |
| 2 medium free range eggs |
| 3 oz SR flour |
| ½ tsp baking powder |
| 4 oz ground almonds |
| |
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Topping: |
| 1oz butter |
| 1 oz light muscovado sugar |
| 2oz slivered almonds |
| ½ tsp ground cinnamon |
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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, 190°C |
| 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. |
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