Rhubarb Marzipan Citrus Cake Recipes

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RHUBARB, MARZIPAN & CITRUS CAKE



Rhubarb, marzipan & citrus cake image

This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat

Provided by Cassie Best

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

300g softened butter , plus a little for the tin
400g thin-stemmed rhubarb , cut into thick pieces
350g golden caster sugar
½ orange , zested
1/2 lemon , zested
3 large eggs
200g self-raising flour
50g fine polenta
50g ground almonds
1 tsp baking powder
100g marzipan , chopped into small chunks

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.
  • Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.
  • Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with crème fraîche, or cool completely to serve as a cake. Will keep in an airtight container for three days.

Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

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