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Wednesday, 26 March 2008

rhubarb and orange cake

as requested by Garden Girl



rhubarb and orange cake
serves 6-8, serve warm with cream as pudding, or cold as cake, keeps 2-3 days in airtight container -- from March 2001 Good Food Magazine

12 oz rhubarb cut into 1/2 inch lengths (little bits - don't measure!)
2 oz golden caster sugar
zest of 1/2 orange
mix and marinate for 1 hour



cream together
5 oz butter
6 oz golden caster sugar

add 2 beaten eggs
fold in
3 oz self raising flour
4 oz ground almonds
1/2 tsp baking powder



stir in juice of 1/2 orange
----
pour mixture into lined greased 9 inch loose bottomed cake tin
drain the marinated rhubarb and spoon over cake mix
--
bake at 190 C for 25 minutes

then mix

1 oz melted butter
1 oz muscavado sugar,
zest of 1/2 orange
2 oz flaked almonds

sprinkle this over the part baked cake, reduce the oven temp to 180 C and cook for further 15-20 minutes till firm



cool in tin, dust with icing sugar to serve.

hope this makes sense, email me if it doesn't

sorry no photo, I haven't made one yet this year, but because I don't like posts without photos here are some lovely lambs prancing about on 2000 year old roman ruins.






18 comments:

  1. Oooohhh. I do like a bit of 'barb! I like the unrelated lamb piccy too!

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  2. Yum, rhubarb is one of my most favourites (and gooseberries). Sounds lovely, not sure if it's available yet over here...but I'll looking out for it now!

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  3. yum - that sounds delicious! I am a big fan of rhubarb. Cute lamb photos too!

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  4. Ahh, thankyou so much, I feel most honoured! We are just about to settle down to some rhubarb crumble! If you lived closer I would make you a rhubarb cake and bring it round! I will have a go at the weekend and report back- thanks again!xxx

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  5. Oooh, yum. I just got back from Waitrose with a big armful of rhubarb. I am going to be making this cake at the weekend now. Will let you know how I get on.

    x

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  6. That cake sounds delicious, I must give it a try sometime soon. I LOVE rhubarb!

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  7. Sooo scrummy thankyou so much, we will so enjoy this.
    Those lambs are so chubby, and bouncy, I adore everything to do with sheep (I don't eat them , I'm a veggie)I love felting and the smell of the wool, you have lifted my spirits on this cold and wet Thursday.
    Hugs Lynn xx

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  8. That sounds delicious - I love rhubarb crumble so we very rarely have anything else.

    Those lambs look frisky - I hope it wasn't as cold as it looks!

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  9. That sounds delicious - I love rhubarb crumble so we very rarely have anything else.

    Those lambs look frisky - I hope it wasn't as cold as it looks!

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  10. Sounds like a great recipe! Now I just have to unearth my rhubarb from all the dead grass and weeds! :O)

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  11. Well I hope to get my baking head on soon because there are so many delicious recipes popping up on my fave blogs!!
    That lamb is so cute!

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  12. Mmmm! That sounds lovely and tasty! I will have to get hold of some rhubarb. Your spring lamb's very cute too!

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  13. ....... we had lamb for Easter.............. not these one's of course..............

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  14. Look at those little lambs. Gotta love 'em! My husband would love that rhubarb cake.

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  15. Now I wish I liked rhubarb - I have tried, honest - because that looks yummy!

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  16. I'm saving your recipe until our rhubarb comes up - it sounds wonderful. And now I'll also have to look up rhubarb crumble recipes, since several people mentioned that. I've got a good rhubarb coffee cake recipe, but other than that, we just usually eat rhubarb stewed. Cake and crumble sound much better!

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  17. Just to let you know that I make this all the time at work! it's really popular!x

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  18. Oh yummy, I've got to try this cake. Those lambs are so cute. I love it when they jump around and kick up their heels.
    Anne xx

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