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- 120 g unsalted butter,
- 160 g raw sugar, plus
- 3 teaspoons extra
- 2 eggs, lightly beaten with a
- 50 g almond meal
- finely grated zest of ½ small
- orange and juice of 1 small
- 100 g plain fl our
- 1 teaspoon baking powder
- 1 pinch of salt fl akes
- 250 g rhubarb, peeled and
- cut into 2-cm pieces
- 1 rosemary sprig
- crème fraîche, to serve
- Preheat the oven to 180°C fan-forced (200°C conventional). Grease a rectangular cake tin and line with baking paper.
- Whisk the butter and 160 g of sugar in a large bowl until pale and smooth.
- Slowly add the eggs, adding a tablespoon of the almond meal just before the last bit of egg – this will stabilise the mix and stop it from splitting when the juice is added – and then mix in the orange zest and juice.
- In another bowl, combine the flour, baking powder, salt and remaining almond meal. Fold the dry ingredients into the butter mix and then spoon the mix into the prepared tin. Arrange the rhubarb on top of the cake.
- Break the rosemary into 6–7 pieces and spike into the mix. Sprinkle 3 teaspoons of sugar on top of the cake and bake for about 50 minutes.
- It’s ready when a skewer comes out clean. Set aside to cool.
- Once cooled, serve the cake with crème fraîche.