RECIPE Rhubarb & Orange Cake

 We've been going through a bit of baking frenzy in our house, trying to find our signature cake, the one we can whip up at a moments notice knowing it will please every palette.  Unfortunately, whilst this is the prettiest of cakes, this isn't it! It is so pretty and it's pink! But Eden & Haven found it too 'spicy' aka 'tart', removed the entire top and ate the bottom of the sponge. Then asked if I could make it again but no pink bits....  Michael and I loved it so if you want a grown up cake - no bad thing - we got to eat it all, this might be the one for you.

We've been going through a bit of baking frenzy in our house, trying to find our signature cake, the one we can whip up at a moments notice knowing it will please every palette.

Unfortunately, whilst this is the prettiest of cakes, this isn't it! It is so pretty and it's pink! But Eden & Haven found it too 'spicy' aka 'tart', removed the entire top and ate the bottom of the sponge. Then asked if I could make it again but no pink bits....

Michael and I loved it so if you want a grown up cake - no bad thing - we got to eat it all, this might be the one for you.

  Ingredients   150g butter, room temperature (extra for greasing)  150g golden caster sugar (plus extra)  2 medium eggs  150g self raising flour  zest of one orange (finely grated)  juice of half an orange  1 tsp baking powder  300g rhubarb, trimmed and cut into 3cm lengths  2 tbsp chopped hazelnuts  Optional to serve creme fraiche   Method   Grease a 7 inch spring form tin with butter and preheat the oven to 180C / 160C fan  With an electric whisk cream together the butter and sugar until light and fluffy before adding the eggs one at a time. Add the flour a spoon at a time then the zest, orange juice and baking powder. Mix well until you have a fully combined batter.  Spoon in half the mixture into the tin. Arrange half the rhubarb on top, sprinkle over 1 tbsp of sugar. Top with the rest of the mix covering the rhubarb and spreading to the edges before adding the rest of the rhubarb, another tbsp of sugar and scatter over the hazelnuts.  Bake in the oven for about 45 mins and then cover with foil and bake for another 15 minutes. Check the middle is firm to touch before removing from the oven. Allow to cool or serve warm with a dollop of creme fraiche.

Ingredients

150g butter, room temperature (extra for greasing)

150g golden caster sugar (plus extra)

2 medium eggs

150g self raising flour

zest of one orange (finely grated)

juice of half an orange

1 tsp baking powder

300g rhubarb, trimmed and cut into 3cm lengths

2 tbsp chopped hazelnuts

Optional to serve creme fraiche

Method

Grease a 7 inch spring form tin with butter and preheat the oven to 180C / 160C fan

With an electric whisk cream together the butter and sugar until light and fluffy before adding the eggs one at a time. Add the flour a spoon at a time then the zest, orange juice and baking powder. Mix well until you have a fully combined batter.

Spoon in half the mixture into the tin. Arrange half the rhubarb on top, sprinkle over 1 tbsp of sugar. Top with the rest of the mix covering the rhubarb and spreading to the edges before adding the rest of the rhubarb, another tbsp of sugar and scatter over the hazelnuts.

Bake in the oven for about 45 mins and then cover with foil and bake for another 15 minutes. Check the middle is firm to touch before removing from the oven. Allow to cool or serve warm with a dollop of creme fraiche.

Rhubarb & Orange Cake