Warm Orange Cake With Roasted Rhubarb

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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