Monday, 5 March 2018

Rhubarb, Orange & Almond Cake with Oppo Ice-Cream

With Mother's Day and (supposedly) Spring right around the corner, I've created this deliciously sweet and tart cake for the perfect indulgent treat. I've got to say I love the flavour combinations to this cake. The orange and rhubarb work together so nicely and are great for Spring especially as the rhubarb is in season so tastes its best! Perfect for any occasion.

What you'll need:
-150g Unsalted butter
-150g Caster sugar
-200g Ground almonds
-100g Plain flour
-2 Large eggs
-2tsp Baking powder
-2tsp Vanilla extract
-Zest of 1 orange
-Juice from 1/2 orange
-200g Rhubarb
-1tbsp Coconut sugar or brown sugar

How to make:
Pre-heat your oven to 180 fan.

>In a large bowl (or mixer) beat together the butter and sugar until soft and creamy. Then add in the eggs, 1 at a time and keep beating until smooth.
>Add in the ground almonds, flour and baking powder - Mix!
>Then add in the orange zest, vanilla and orange juice and fold through / stir gently.
>Grease and line a cake tin (about 20cm roughly)
>Pour in the mixture and top with pieces or strips of rhubarb - decorate or arrange however you like. O covered in a circular pattern.
>Sprinkle the top of the cake with coconut sugar or brown sugar if you prefer. This will help the rhubarb to soften and turn sticky and sweet.
>Place in the oven for about 45-50 minutes (it really depends on your oven). Cover half way through this time if it's starting the brown.
>Allow the cake to cool in the tin.
>Serve warm with a dollop of Oppo Vanilla Ice-Cream for the perfect indulgent treat.

Enjoy hot or cold, I recommend eating the cake whilst still slightly warm with a big scoop of Oppo Vanilla Ice-Cream.


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