Rhubarb & orange cake

Name: Rhubarb & orange cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 400 grams rhubarb, thickly sliced; 280 grams golden caster sugar; 225 grams butter, softened; 1 finely grated zest and juice orange; 225 grams self-raising flour; 100 grams pack ground almond; 1 teaspoon baking powder; 3 mediums eggs; 1 small handful flaked almonds

Rhubarb & orange cake is a lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains around 8g of protein, 27g of fat, and a total of 454 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have baking powder, eggs, butter, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It works well as a very reasonably priced dessert.

Instructions

Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas

Ingredients you will need

Rhubarb

Sugar

Base

Equipment you will use

Cake Form

Bowl

Oven

Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended.

Ingredients you will need

Orange Zest

Butter

Juice

Sugar

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Baking Powder

Almonds

Rhubarb

All Purpose Flour

Egg

Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins 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 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.

Ingredients you will need

Powdered Sugar

Almonds

Equipment you will use

Wire Rack

Oven

Skewers

Aluminum Foil

Equipment

Ingredients

Servings:

400grams

rhubarb, thickly sliced 280grams

golden caster sugar 225grams

butter, softened 1

finely grated zest and juice orange 225grams

self-raising flour 100grams

pack ground almond 1teaspoon

baking powder 3mediums

eggs 1small handful

flaked almonds

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.