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Rhubarb, Marzipan, and Citrus Cake

Though we’ve offered you rhubarb cakes before (see here and here) we can’t resist putting up another because enjoying this one is also a divinely good way to celebrate spring! This cake sports a dense crumb with lovely squidgy pockets of marzipan dotted throughout, the perfect compliment to the bright notes of citrus and the tang of the rhubarb. Breakfast, tea, or afters — you can’t go wrong with this one!

Rhubarb, Marzipan, and Citrus Cake

10½ oz. butter, softened (21 tbs.)
14 oz. thin-stemmed rhubarb, cut into 1¼” pieces (slice in half lengthwise if using thicker stems)
12 oz. golden caster sugar, divided (¼ cup plus 1⅓ cups)
½ orange, tested
½ lemon, tested
3 large eggs
7 oz. self-rising flour (1⅔ cups)
2 oz. fine polenta or corn flour (½ cup)
2 oz. ground almonds (½ cup plus 1 tbs.)
1 tsp. baking powder
3½ oz. marzipan cut into tiny (¼”) dice
confectioner’s sugar, for serving

Heat oven to 350F. Line a 9” x 13” baking tin with parchment. Toss the rhubarb with the ¼ cup golden caster sugar and set aside to macerate for 20 minutes.

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

Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 40-45 minutes until risen and golden, and a skewer inserted din the center of the cake comes out clean. Cool in the tin for 10 minutes, then serve warm with crème fraîche, or cool completely to serve as a cake, dusting with confectioner’s sugar just before serving. Will keep in an airtight container for three days.

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