A rich butter cake with rhubarb and a bright citrus note from fresh lemon and orange zest, enhanced with cardamom, marzipan and coconut. Full of flavour and wonderfully aromatic, this cake is a true treat. The fresh citrusy edge pairs beautifully with the tangy rhubarb :). Delicious served with a glass of milk.
Ingredients citrus rhubarb cake with marzipan:
- 225 g butter
- 180 g caster sugar
- 3 large eggs
- 250 g plain flour
- 50 g desiccated coconut
- 2 teaspoons baking powder
- zest of 1 lemon
- zest of 1 orange
- ½ teaspoon ground cardamom
- 100 g marzipan, coarsely grated
- 400 g rhubarb + 30 g sugar
Cut the rhubarb into 2 cm pieces (no need to peel), place in a bowl and toss with 30 g sugar. Leave at room temperature for a few hours to release the juices, then drain well (the juice is not needed for the cake).
All ingredients should be at room temperature. Sift the flour with the baking powder and set aside.
In a mixing bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add the lemon and orange zest, then the cardamom, and mix. Add the sifted dry ingredients, grated marzipan and coconut, and gently fold together with a spatula until just combined.
Line a 23 × 33 cm baking tin with parchment. Transfer the batter into the tin and level the surface. Arrange the drained rhubarb evenly on top.
Bake at 170°C for about 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Enjoy!
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