Rhubarb, marzipan & citrus cake

Rhubarb, marzipan & citrus cake

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(4 ratings)

Prep: 20 mins Cook: 50 mins plus macerating

Easy

Serves 12 - 15

This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (15)

  • kcal371
  • fat21g
  • saturates11g
  • carbs41g
  • sugars28g
  • fibre1g
  • protein5g
  • salt0.6g
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Ingredients

  • 300g softened butter, plus a little for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g thin-stemmed rhubarb, cut into thick pieces
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 350g golden caster sugar
  • ½ orange, zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ½ lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 large eggs
  • 200g self-raising flour
  • 50g fine polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 50g ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g marzipan, chopped into small chunks
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.

  2. Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.

  3. Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with crème fraîche, or cool completely to serve as a cake. Will keep in an airtight container for three days.

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Comments, questions and tips

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IStanton
5th Nov, 2017
2.55
The rhubarb melts wonderfully and the cake has a nice crust on all the edges, i tried using stevia instead of the sugar in the cake and think that might've made it a tad less awesome, i think it would work amazingly with raspberries instead of rhubarb!
yummers
26th Mar, 2017
5.05
This is a fabulous recipe. I've made it twice already, both times using the zest of a whole orange instead of a lemon but otherwise keeping everything the same. It had just the right sweetness when served with creme fraiche. It also gets a lovely chewy crust to it from the marzipan. I can see it becoming a real go-to recipe.
moirashaw1
13th Mar, 2017
5.05
Made this cake on Sat and followed recipe exactly. Delicious while warm out the oven, with some vanilla ice cream. Had a lovely crust round the edges and on top, with the soft rhubarb. Had it cold on Sunday with Greek yog. The little pieces of marzipan had sunk to the bottom and formed a delicious base. It is quite a moist cake. I will make again. I might try to grate a larger quantity of marzipan, so that it forms a base all over. I'd also use grated rind from a whole orange and whole lemon.
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