Warm orange cake with roasted rhubarb recipe
Orange and rhubarb are a classic combination and vibrantly pink roasted rhubarb makes a pretty topping for this zesty spring cake. Polenta (or ground almonds) gives this cake a lovely moist texture making it ideal to serve warm with a dollop of crème fraîche as a dessert.
See method- Serves 12
- 20 mins to prepare and 50 mins to cook
- 334 calories / serving
- Freezable
- Vegetarian
Ingredients
- 200g butter, softened, plus extra for greasing
- 200g caster sugar
- 4 eggs
- 150g plain flour
- 2 tsp baking powder
- 150g polenta or ground almonds
- 1½ oranges, zested and juiced
- 400g rhubarb, cut into 6cm lengths
- 40g caster sugar
- 1 tbsp shelled pistachios, finely chopped
- crème fraîche, to serve (optional)
Each serving contains
- Energy
- 1400kJ 334.0kcal
- Fat
- 17g
- Saturates
- 9g
- Salt
- 0.2g
- Sugars
- 22g
of the Reference intake
Carbohydrate 41.4gProtein 5.2gFibre 1.3g
Method
- Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 23cm round springform tin and line with nonstick baking paper.
- Beat the butter and sugar in a bowl until pale and fluffy. Add the eggs, one at a time, and beat well. Sift in the flour and baking powder, add the polenta or almonds, and the zest and juice of 1 orange; fold in.
- Spoon into the tin; level the surface. Bake for 40 mins until risen, golden and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the tin.
- Increase the oven temperature to gas 6, 200°C, fan 180°C. Arrange the rhubarb on a baking tray. Pour over the remaining orange juice, add the sugar and toss to coat. Roast for 10 mins until just tender. Cool on the tray for 5 mins.
- Turn out the cake. Top with rhubarb, spoon the juices over and scatter with pistachios. Serve with crème fraîche, if you like.
- See more Rhubarb recipes
Freezing and defrosting guidelines (cake only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
