Jings! It’s been a very long a time since I wrote a blog post. Last year, I got a double dose of shingles and have spent the last few months slowly recovery from the after effects. I have also had to take a break from my baking business, The Stonehouse Bakery. But, recently, I have started to bake for my family and have come up with a recipe using the ‘just in season’ forced rhubarb.
It’s a moist cake with a streusel topping that is delicious on its own or with cream or custard and a great way to enjoy rhubarb whilst it’s in season. The citrus and almond flavours and moist texture develop after a day, so it’s a good cake for making a day in advance, as long as you keep it covered in an airtight container.
175g soft butter
175g caster sugar
3 medium eggs
2 oranges, zest only
100g self raising flour
75g ground almonds
250-300g rhubarb, chopped into 2cm lengths
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
30g ground almonds
Zest of one orange
50g flaked almonds
- Line an 8″ or 9″ springform round baking tin. Preheat oven to 160° C fan.
- Cream the butter and sugar with the zest from two oranges until light and fluffy.
- Add the vanilla and almond extracts and mix again.
- Weigh out the flour and ground almonds and stir together
- Add the eggs to the butter and sugar mixture, one egg at a time, with addition of a dessert spoon of the flour and almond mixture with each egg. Mix thoroughly between additions.
- Fold in the remaining flour and almond mixture.
- Put the batter in the baking tin and spread evenly.
- Place the chopped rhubarb over the surface of the cake batter, trying to leave a half cm gap from the edges.
- In a separate bowl, rub together the flour, ground almonds, sugar and butter to form breadcrumbs. Stir through the zest of one orange and the flaked almonds.
- Sprinkle the streusel topping over the rhubarb then bake for 50-60 minutes until the cake feels firm. You may need to cover the streusel topping with some foil to stop it colouring too much, so check on the cake after 40 minutes.
- Allow to cool for 10 minutes in the tin, then release the springform and allow the cake to finish cooling, though you might enjoy it warm with custard.