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Rhubarb, Cinnamon and Orange Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Prep time: 15 min. Cook time: 1 hour

Prep time: 15 min. Cook time: 1 hour

Ingredients

Serves: 8

Metric Cups
  • 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-raising flour
  • ½ teaspoon ground cinnamon
  • 2 ounces almond meal
  • 2 tablespoons milk
  • salt

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.

  • Cut 95g (3 1/2 oz) of the rhubarb into 1cm slices and toss them, in a class or china bowl, with 25g of the caster sugar.
  • Cut the remaining rhubarb into 5cm pieces.
  • Scatter 2 tablespoons of Demerara sugar over the base of the prepared tin, then arrange the rhubarb pieces over in one layer (any that dont fit can be sliced and added to the rhubarb and sugar in the bowl).
  • Sprinkle the remaining Demerara sugar over the rhubarb in the tin.
  • Preheat the oven to 190C, 375F, gas mark 5.
  • Cream together the butter and remaining caster sugar until light and fluffy. Gradually beat in the eggs, followed by the orange zest.
  • In a separate bowl, sift together the flour, a pinch of salt and the cinnamon, then fold into the creamed mixture with the ground almonds.
  • Fold in the rhubarb and sugar mixture and add sufficient milk to given an easy dropping consistency. Spoon the mixture into the prepared tin and smooth the top.
  • Bake in the centre of the over for 15 minutes, then lower the heat to 180C, 350F, gas mark 4 and bake for a further 30-40 minutes, or until the cake is firm to a light touch in the centre. Cool in the tin for 15 minutes before loosening around the edges with a knife and turning out either onto a serving plate or a wire rack to finish cooling.
  • You will need a springform cake tin with a diameter of 24cm and a depth of 6cm, greased, base lined with baking parchment.

  • Cut 95g (3 1/2 oz) of the rhubarb into 1cm slices and toss them, in a class or china bowl, with 25g of the caster sugar.
  • Cut the remaining rhubarb into 5cm pieces.
  • Scatter 2 tablespoons of turbinado sugar over the base of the prepared tin, then arrange the rhubarb pieces over in one layer (any that dont fit can be sliced and added to the rhubarb and sugar in the bowl).
  • Sprinkle the remaining turbinado sugar over the rhubarb in the tin.
  • Preheat the oven to 190C, 375F, gas mark 5.
  • Cream together the butter and remaining caster sugar until light and fluffy. Gradually beat in the eggs, followed by the orange zest.
  • In a separate bowl, sift together the flour, a pinch of salt and the cinnamon, then fold into the creamed mixture with the almond meal.
  • Fold in the rhubarb and sugar mixture and add sufficient milk to given an easy dropping consistency. Spoon the mixture into the prepared tin and smooth the top.
  • Bake in the centre of the over for 15 minutes, then lower the heat to 180C, 350F, gas mark 4 and bake for a further 30-40 minutes, or until the cake is firm to a light touch in the centre. Cool in the tin for 15 minutes before loosening around the edges with a knife and turning out either onto a serving plate or a wire rack to finish cooling.
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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!

      Posted by Segull on 25th April 2015
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