RHUBARB & ORANGE CAKE
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- 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 4.
- Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat 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 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.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
WARM ORANGE CAKE WITH ROASTED RHUBARB
Make and share this Warm Orange Cake With Roasted Rhubarb recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to gas 3, 170c, fan 150c. Grease a 23cm round springform tin and line with nonstick baking paper.
- Beat the butter and sugar until pale and creamy. Add the eggs, one at a time, and beat well. Sift in the flour and baking powder, Add the polenta or almonds, and the zest and juice of 1 orange; fold inches.
- Spoon into the tin, level the surface. Bake for 40 mins until risen, golden, and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the tin.
- Increase the oven temperature to gas 6, 200c, fan 180c. Arrange the rhubarb on a baking tray. Pour over the remaining Orange juice, Add the sugar, and toss to coat. Roast for 10 mins until just tender. Cool on the tray for 5 minutes.
- Turn out the cake. Top with rhubarb, spoon the juices over, and scatter with pistachios. Serve with creme fraiche, if you like.
Nutrition Facts : Calories 340.8, Fat 16, SaturatedFat 9.2, Cholesterol 97.6, Sodium 211.4, Carbohydrate 45.5, Fiber 2.4, Sugar 22.1, Protein 5.5
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