Almond and rhubarb cake

A seasonal almond cake with rhubarb and a delicate hint of orange. Despite the batter giving no indication before baking, the cake turns out wonderfully soft and tender (it contains only a small amount of flour, with most of the structure coming from ground almonds). Perfectly moist with just the right amount of density. I hope it bakes beautifully for you too, because it is truly worth making — simple to prepare and absolutely delicious.

Ingredients for the almond and rhubarb cake:

• 150 g butter
• 150 g caster sugar, plus 1 extra tbsp
• 1 tsp vanilla extract
• 2 large eggs
• 200 g ground almonds
• 100 g plain flour
• 2 tsp baking powder
• finely grated zest of 1 orange
• 2 tbsp flaked almonds
• 350 g rhubarb, cut into 4 cm pieces (do not peel the stalks)

All ingredients should be at room temperature.

Place the butter and sugar (150 g) into the bowl of a stand mixer and beat until light and fluffy. Add the vanilla and eggs, then mix thoroughly until fully combined. Add the ground almonds and stir to combine. Sift in the plain flour and baking powder, add the freshly grated orange zest and fold together gently with a spatula, only until the ingredients are combined. The batter will be fairly thick.

Line a 23 cm cake tin with baking parchment. Transfer the batter into the tin and level the surface. Arrange the rhubarb pieces on top, placing them close together. Sprinkle with the extra tablespoon of sugar, then scatter over the flaked almonds.

Bake at 180°C, for about 50–55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Before serving, you can dust the cake lightly with icing sugar if desired.

Enjoy!

Recipe by Linda Tubby, originally published in Sainsbury’s Magazine.