Warm Orange Cake With Roasted Rhubarb
Ready In: 1 hr 10 mins
Serves: 12
Ingredients
- 200 g butter, softened, plus extra for greasing
- 200 g caster sugar
- 4 eggs
- 150 g plain flour
- 2 teaspoons baking powder
- 150 g polenta or 150 g ground almonds
- 1 1⁄2 oranges, zested and juiced
- 400 g rhubarb, cut into 6cm lengths
- 40 g caster sugar
- 1 tablespoon shelled pistachios, finely chopped
- creme fraiche, to serve (optional)
Directions
- Preheat the oven to gas 3, 170c, fan 150c. Grease a 23cm round springform tin and line with nonstick baking paper.
- Beat the butter and sugar until pale and creamy. 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 inches.
- 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, 200c, fan 180c. 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 minutes.
- Turn out the cake. Top with rhubarb, spoon the juices over, and scatter with pistachios. Serve with creme fraiche, if you like.
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