Rhubarb, marzipan & citrus cake
- Preparation and cooking time
- plus macerating
- Serves 12 - 15
- 300g softened butter , plus a little for the tin
- 400g thin-stemmed rhubarb , cut into thick pieces
- 350g golden caster sugar
- ½ orange , zested
- 1/2 lemon , zested
- 3 large eggs
- 200g self-raising flour
- 50g fine polenta
- 50g ground almonds
- 1 tsp baking powder
- 100g marzipan , chopped into small chunks
- STEP 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.
- STEP 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.
- STEP 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.