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Rhubarb and Orange Cake

If you adore rhubarb, as we do, you will be in quite a blissful place as you eat this wonderful cake! It is delicious served warm for dessert with cream or custard, or equally divine with tea in the afternoon.  Scented with orange and made with ground almonds, this completely addicting cake offers the perfect home to slightly tart, softly pink rhubarb!

Rhubarb and Orange Cake

14 oz. rhubarb, thinly sliced (3 cups)
10 oz. golden caster sugar (1½ cups plus 2 tbs.)
8 oz. butter, softened
zest and juice of 1 orange
8 oz. self-rising flour (2 cups)
3½ oz. ground almonds (¾ cup plus 1 tbs.)
1 tsp. baking powder
3 eggs
small handful sliced almonds
confectioner’s sugar, for dusting

Tip the rhubarb into a bowl and sprinkle over 4½ tbs. of the sugar. Stir to coat and leave for 30 minutes to draw out some of the juices.

Heat the oven to 350°F, then grease and line a 9″ round pan with baking parchment.

Tip the remaining sugar and the butter into a large bowl and beat until well blended. Add the flour, almonds, baking powder, and eggs. Beat until smooth. Fold in the rhubarb and any juices. Spoon into the pan and level the top.

Sprinkle over the almonds, then bake for 1-1¼ hours until risen, golden, and a skewer comes out clean. Leave in the pan for 15 minutes, then turn out onto a wire rack to cool. Dust with confectioner’s sugar before serving.

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