TODAY’S RECIPE: Rhubarb, marzipan & citrus cake

AFTERNOON tea treat. Serves: 12.

Ingredients

300g softened butter, plus extra for tin 400g rhubarb, cut into thick pieces 350g 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

Creme fraiche