Rhubarb, rosemary & almond cake

Serves

8 People

Cooking Time

60 minutes

Season

Summer

Spring

Dietary

Vegetarian

Our Rhubarb is right in season now and this cake recipe is really moreish! The subtle aromatic flavour of the Rosemary works really well with the Rhubarb and Orange

Ingredients

250g Unsalted Butter (At room temperature)
250g Golden Caster Sugar
1 Sprig Rosemary (Finely chopped)
Zest of an Orange
4 Medium Eggs (At room temperature)
200g Ground Almonds
100g Plain Flour
1 1/2 tsp Baking powder
2 Medium sized Rhubarb Stalks (Cut into 2 inch lengths)

Flaked almonds

Method

Step 1.

Pre heat your oven to 180c. Firstly grease and line a springform cake tin. In a blender (or you can use a hand mixer) add the butter, sugar, rosemary and orange zest and blend until pale and well mixed. Add the eggs one at a time until they are all incorporated.

Step 2.

Add the ground almonds, plain flour and baking powder, then blend again until all of the flour is mixed in. Using a spatula scoop the cake mix into the cake tin, then arrange the rhubarb on top, pushing down slightly in to the mixture.

Step 3.

Place in the oven and bake for around 20 mins. After 20 mins sprinkle some flaked almonds on top and bake for around another 20 mins until completely cooked.

Step 4.

You can make sure it’s ready by testing with a knife and making sure it comes out clean. Leave to cool before serving. Great with some organic creme fraiche or yoghurt!