Rhubarb, Raspberry & Almond Cake
Shutterstock Image ID: 2156927809150g salted butter, at room temperature
150g golden caster sugar + 2 tbsp extra
2 medium eggs
200g ground almonds
Finely grated zest of 1 orange
100g self-raising flour
1 tsp baking powder
350g new season rhubarb stems (trimmed and cut into 4cm lengths)
70g frozen raspberries or blueberries (softened but no need to completely defrost)
2 tbsp flaked almonds
Icing sugar to dust
METHOD
Preheat the oven to 180°C or 160°C fan. Grease a 22cm springform tine and line the base and sides with baking paper.
Put the butter and sugar into a bowl and cream together with an electric whisk until pale and fluffy. Whisk in the eggs one at a time until creamy. Add the ground almonds and orange zest, sift over the flour and baking powder and mix well.
Spoon half the mixture into the tin, spreading it as much as you can right to the edges. Arrange just under half the rhubarb and some of the berries on top and then sprinkle over 1 tablespoon of the extra sugar.
Spoon over the rest of the cake mixture, then spread it out to cover the rhubarb. The mixture will be very sticky so even it out as best you can but don’t worry if there are some gaps. Arrange the rest of the rhubarb and berries on top. Sprinkle with the remaining extra sugar and scatter over the flaked almonds.
Bake for 1 hour until golden, cover with a tent of foil and bake for another 10-15 minutes until firm to touch in the middle. Leave in the tin to cool before transferring to a wire rack. Dust with icing sugar. If not serving warm, allow to cool completely.
The cake can be stored in an airtight container for up to 3 days in a cool place.
