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Rhubarb and Orange Almond Cake

Rhubarb and Orange Almond Cake That Radiates Spring Joy

A delightful fusion of tart rhubarb and sweet orange zest creates a Rhubarb and Orange Almond Cake that will impress at any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Spring
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 110 g Unsalted Butter Provides moisture and richness
  • 200 g Cane Sugar Sweetens the cake; can replace with coconut sugar
  • 2 whole Eggs Binds the ingredients
  • 2 Egg Whites Ensures structure and moisture
  • 120 g Ground Almonds Adds nutty flavor and texture
  • 200 g Plain Flour Provides structure to the cake
  • 2 tsp Baking Powder Leavens the cake
  • 300 g Rhubarb Delivers tartness and color
  • 2 tbsp Orange Zest Enhances freshness and aroma
  • 1 tbsp Rose Water Introduces floral notes
  • 35 g Slivered Almonds Provides a crunchy topping

Equipment

  • Oven
  • Mixing Bowl
  • Baking dish
  • Cake Tin
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (360°F) and prepare a 23cm cake tin with parchment paper.
  2. Wash and cut the rhubarb into 5cm pieces and set aside.
  3. Combine rhubarb, orange zest, orange juice, rose water, and cane sugar in a baking dish and roast for 10 minutes.
  4. In a mixing bowl, beat unsalted butter and cane sugar until pale and fluffy.
  5. Whisk in the eggs and remaining orange zest until fully incorporated.
  6. Fold in ground almonds, plain flour, and baking powder until smooth.
  7. Pour half the batter into the prepared tin, layer with roasted rhubarb, and top with remaining batter.
  8. Add reserved rhubarb pieces and slivered almonds on top.
  9. Bake for 40-50 minutes until golden brown and a skewer inserted comes out clean.
  10. Cool the cake in the tin for 10 minutes, then transfer to a wire rack and drizzle with reserved rhubarb juices.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 410IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

This cake can be stored for up to 2 days at room temperature, or up to 5 days in the fridge.

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