Rhubarb and Orange Cake
During forced rhubarb or 'champagne rhubarb' season, give this cake a go! Forced rhubarb begins life in open fields, to strengthen its roots, before being moved indoors. Inside, growers replicate spring conditions: they heat the sheds and sprinkle 'rain'. The rhubarb grows in the dark and is picked by candlelight, which I hope is as romantic as it sounds.
Due to the lack of light, the rhubarb retains its rosy pink shade and delicate (less fibrous) texture. As well as its beautiful pink colour, forced rhubarb has many health benefits. The stalks or 'petioles' contain detoxifying oxalic acid and antioxidant polyphenols.
Enjoy this cake hot or cold. As a dessert, it's perfect with custard or vanilla ice cream.
Ingredients
For the cake
For the topping
Equipment
1. Pre-heat the oven to 170°C (fan) or 190°C (non fan). Cut the rhubarb into small pieces and place in a bowl with 30g of the sugar Add half the grated orange zest and a tablespoon of orange juice. Leave to infuse for about 30 minutes.
2. Using an electric hand beater, whisk the remaining sugar with the baking spread, until light and fluffy. Gradually add the egg and continue to mix until all incorporated.
3. Fold in the ground almonds and flour. Pour the mixture into the tin and then poke each piece of rhubarb slightly into the cake mixture and pour over the remaining juice. Bake for about 25 minutes. Meanwhile, gently melt the sugar and butter with the remaining zest and about two tablespoons of orange juice. After 25 minutes of baking, turn the oven down by 10°C, pour the topping over the cake and bake for another 15 minutes until golden brown (check it's cooked by pressing the centre - it should be firm and should spring back slightly).
During forced rhubarb or 'champagne rhubarb' season, give this cake a go! Forced rhubarb begins life in open fields, to strengthen its roots, before being moved indoors. Inside, growers replicate spring conditions: they heat the sheds and sprinkle 'rain'. The rhubarb grows in the dark and is picked by candlelight, which I hope is as romantic as it sounds.
Due to the lack of light, the rhubarb retains its rosy pink shade and delicate (less fibrous) texture. As well as its beautiful pink colour, forced rhubarb has many health benefits. The stalks or 'petioles' contain detoxifying oxalic acid and antioxidant polyphenols.
Enjoy this cake hot or cold. As a dessert, it's perfect with custard or vanilla ice cream.
Ingredients
For the cake
- 140g golden castor sugar
- 3 sticks pink forced rhubarb
- 1 orange (half for cake and other half for topping)
- 110g baking spread/margarine
- 85g self raising flour
- 50g ground almonds
- 2 eggs, beaten
For the topping
- I tablespoon brown sugar
- Knob of butter
- (Grated zest and juice from half of the orange)
Equipment
- 1 Victoria sandwich tin, lined with baking parchment and greased.
1. Pre-heat the oven to 170°C (fan) or 190°C (non fan). Cut the rhubarb into small pieces and place in a bowl with 30g of the sugar Add half the grated orange zest and a tablespoon of orange juice. Leave to infuse for about 30 minutes.
2. Using an electric hand beater, whisk the remaining sugar with the baking spread, until light and fluffy. Gradually add the egg and continue to mix until all incorporated.
3. Fold in the ground almonds and flour. Pour the mixture into the tin and then poke each piece of rhubarb slightly into the cake mixture and pour over the remaining juice. Bake for about 25 minutes. Meanwhile, gently melt the sugar and butter with the remaining zest and about two tablespoons of orange juice. After 25 minutes of baking, turn the oven down by 10°C, pour the topping over the cake and bake for another 15 minutes until golden brown (check it's cooked by pressing the centre - it should be firm and should spring back slightly).