<\/p>\n

\n

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.<\/em><\/p>\n<\/blockquote>\n

Ingredients citrus rhubarb cake with marzipan:<\/span><\/p>\n

\n
• 225 g butter<\/li>\n
• 180 g caster sugar<\/li>\n
• 3 large eggs<\/li>\n
• 250 g plain flour<\/li>\n
• 50 g desiccated coconut<\/li>\n
• 2 teaspoons baking powder<\/li>\n
• zest of 1 lemon<\/li>\n
• zest of 1 orange<\/li>\n
• \u00bd teaspoon ground cardamom<\/li>\n
• 100 g marzipan, coarsely grated<\/li>\n
• 400 g rhubarb + 30 g sugar<\/li>\n<\/ul>\n

  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).<\/p>\n

  All ingredients should be at room temperature. Sift the flour with the baking powder and set aside.<\/p>\n

  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.<\/p>\n

  Line a 23 \u00d7 33 cm baking tin with parchment. Transfer the batter into the tin and level the surface. Arrange the drained rhubarb evenly on top.<\/p>\n

  Bake at 170\u00b0C for about 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.<\/p>\n

  Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

  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 :). <\/p>\n","protected":false},"author":1,"featured_media":6862,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[334,362,122],"duration":[],"tag_group":[],"class_list":["post-6860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-cardamom","tag-marzipan","tag-rhubarb"],"acf":[],"yoast_head":"\n