Rhubarb, almond and orange syrup cake Recipe
Ingredients
150g butter, softened
2/3 cup caster sugar
3 tsp finely grated orange rind
3 eggs
1 cup self-raising flour, sifted
2/3 cup almond meal
1/3 cup milk
4 stalks rhubarb, trimmed, cut into 2cm pieces
Double cream, to serve
Orange syrup
3/4 cup orange juice
1/3 cup caster sugar
3 stalks rhubarb, trimmed, chopped
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Method
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan. Line base and sides with baking paper.
Using an electric mixer, beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating after each addition. Fold in flour, almond meal and milk. Spoon mixture into prepared pan. Smooth surface. Sprinkle top with rhubarb. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack.
Meanwhile, make Orange syrup: Place all ingredients in a medium saucepan over medium heat. Add 1/3 cup cold water. Stir to combine. Cook, stirring, for 3 minutes or until sugar dissolves (do not boil). Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Strain syrup into a jug. Discard rhubarb.
Prep time: 20 minutes
Cook time: 1 hour 13 minutes
Total time: 1 hour 33 minutes
Yields: 10 servings
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