Page 34 - PowerPoint Presentation

Rhubarb & orange cake

Ingredients Method

400 g rhubarb (thickly sliced) Tip the rhubarb into a bowl and sprinkle
280 g caster sugar over 50g of the sugar. Stir so the rhubarb
225 g butter (softened) is covered, then set aside for 30 minutes
1 orange to draw out some of the juices.
Meanwhile, grease and line the base
225 g self-rising flour and sides of a 23cm loose-bottomed,

100 g ground almonds round cake tin with baking parchment
1 teaspoon baking powder and heat oven to 180C /160C fan
3 medium eggs Tip remaining sugar, the butter, orange
1 handful sliced almonds zest and juice into a large bowl and beat
Powdered sugar (for dusting) with an electric whisk until well blended.
Add the flour, almonds, baking powder
and eggs, then beat again until smooth.
Fold in the rhubarb and any juices.
Spoon into the tin and level the top.

Sprinkle with the flaked almonds, then
bake in the centre of the oven until
risen, golden and a skewer inserted into
the centre comes out clean. Cover with
foil if the cake starts to brown too much
during cooking. Leave in the tin for 15
minutes before removing and cooling
completely on a wire rack. Dust with a
little icing sugar before serving.