TODAY’S RECIPE: Rhubarb, marzipan & citrus cake

SEASONAL flavours. Serves: 12 to 15.

Ingredients

300g softened butter, plus a little for the tin 400g thin-stemmed rhubarb, cut into thick pieces 350g golden caster sugar ½ orange, zested ½ lemon, zested 3 large eggs 200g self-raising flour 50g fine polenta 50g ground almonds 1 tsp baking powder 100g marzipan, chopped into small chunks

Method

1. Heat oven to 180c/160c fan/gas 4. Butter and line a 20cm x 30cm tray bake tin with baking parchment. Toss rhubarb in 50g of the sugar and macerate for 20 mins.

2. Tip butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add eggs, one at a time, mixing well between each addition. Add flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving rest for the top) plus any juices, and the marzipan.

3. Scrape mixture into tin. Smooth surface up to edges and top with remaining rhubarb. Bake for 45 to 50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return to the oven for five mins, then check again. Cool in the tin for ten mins. Can be served warm with creme fraiche or cool completely to serve as a cake. Will keep in an airtight container for three days.

RECIPE of the day is brought to you in association with BBC Good Food Magazine. Why not subscribe today and get your first five issues for £5( direct debit only)? Visit buysubscriptions.com/goodfoodandenter code GFDAILY17 or 08448483414 and quote GFDAILY17.