Rhubarb, Cinnamon and Orange Cake
A community recipe by erickarl78Not tested or verified by Nigella.com
Introduction
Prep time: 15 min. Cook time: 1 hour
Prep time: 15 min. Cook time: 1 hour
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Ingredients
Serves: 8
- 450 grams pink rhubarb
- 150 grams golden caster sugar
- 75 grams demerara sugar
- 150 grams unsalted butter (softened)
- 2 large eggs (beaten)
- 1 teaspoon orange zest (grated)
- 150 grams self-raising flour
- ½ teaspoon ground cinnamon
- 50 grams ground almonds
- 2 tablespoons milk
- salt
- 16 ounces pink rhubarb
- 5 ounces superfine sugar
- 3 ounces turbinado sugar
- 5 ounces unsalted butter (softened)
- 2 large eggs (beaten)
- 1 teaspoon orange zest (grated)
- 5 ounces self-rising flour
- ½ teaspoon ground cinnamon
- 2 ounces almond meal
- 2 tablespoons milk
- salt
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Method
Rhubarb, Cinnamon and Orange Cake is a community recipe submitted by erickarl78 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
You will need a springform cake tin with a diameter of 24cm and a depth of 6cm, greased, base lined with baking parchment.
You will need a springform cake tin with a diameter of 24cm and a depth of 6cm, greased, base lined with baking parchment.
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What 1 Other has said
This cake went down well, but I wondered whether it should have been turned upside down to serve? Otherwise most of the rhubarb is sitting on the bottom.. An alternative is to put the rhubarb on the top before cooking, and let it sink through as the cake rises. That way you can also cover the top with a mixture of Demerara sugar and cinnamon- delicious!