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Rhubarb, marzipan & citrus cake

This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat

  • Prep: 20 mins
    Cook: 50 mins
    plus macerating
  • Serves 15
  • Easy
  • Serves 15
  • Easy
  • Calories 371
  • Carbohydrates 41
  • Saturated Fat 11
  • Sugar 28
  • Protein 5
  • Fat 21
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 371
  • Carbohydrates 41
  • Saturated Fat 11
  • Sugar 28
  • Protein 5
  • Fat 21
  • Fibre 1
  • Salt 0.6

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 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.

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

  3. Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 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 it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with crème fraîche, or cool completely to serve as a cake. Will keep in an airtight container for three days.