Rhubarb, cherry & almond cake
INGREDIENTS:
125g unsalted butter (at room
temperature)
125g golden caster sugar
3 large free-range eggs, beaten
lightly
125g self-raising flour
40g ground almonds
2 tsp vanilla extract
Zest from 1 large orange
2 tbsp sour cream (or milk or
cream)
4-5 tbsp cherry with port
extra jam
400g rhubarb, cut into 2 cm
pieces, and 3 tbsp caster sugar
ALMOND CRUMBLE:
150g plain flour
90g cold unsalted butter, cubed
90g soft brown sugar
90g flaked almonds
TO SERVE:
Icing sugar (optional)
Raspberry powder (optional)
METHOD:
1. Preheat the oven to 180 C conventional/160 C fan.
2. Butter a 23 cm springform cake tin (the tall kind) and line the base of it with parchment paper.
3. Beat the butter and sugar together until pale and fluffy. Gradually add the eggs, beating between each addition. Add a tablespoon of the weighed flour if the mix looks like it might curdle.
4. Gently fold the almonds, vanilla extract,
orange zest, flour and sour cream into the mix using a spatula or metal spoon. Spoon the batter into the prepared tin.
Add dollops of the cherry jam over the cake. Mix two tbsp sugar with the rhubarb and scatter over the top.
5. Rub together the butter and sugar until it resembles breadcrumbs. Stir through the sugar and almonds, and sprinkle over the top of the cake.
6. Bake for one hour, 20 minutes. Test the cake is cooked: a skewer inserted into the middle of the cake for a couple of seconds should come out clean. Leave to cool then dust with icing sugar and raspberry powder. Serve with raspberries and cream.