Rhubarb and orange are just a match made in food heaven!!
You’ll generally find that flavours that are opposites attract just like here, the tang of rhubarb alongside the sweetness of orange works incredibly well! This cakes starts off like many bringing butter and sugar together until you get a fluffy mixture and then instead of flour comes polenta or semolina. Both polenta and semolina give this cake a lovely softness so you might find yourself sneaking back for seconds!!
When rhubarb is out of season, simply replace it with any stone or cored fruit that is in season. Berries would also be a great addition or peeled citrus slices.
For a gluten-free version replace the semolina with polenta. If you can’t get your hands on either then replace with all ground almonds!
- 110g butter, softened at room temperature
- 110g caster sugar
- zest of 1 orange
- 1 tsp ground ginger
- 2 eggs, beaten
- 175g semolina or polenta
- 75g ground almonds
- 2 tsp baking powder
- 3 tbsp orange juice or elderflower cordial
- 100g fresh rhubarb, cut into lengths
- 2 tbsp flaked almonds
- Preheat an oven to 220°C/200°C fan/475°F and prepare a 15cm round cake tin. Line the base with parchment and lightly oil the sides.
- Cream the butter, sugar, orange zest and ginger together until light and fluffy with an electric hand or stand mixer.
- Gradually add the egg and continue to beat until well combined.
- Stir in the semolina, ground almonds, baking powder and orange juice or elderflower cordial until well combined.
- Pour into your prepared cake tin and flatten out.
- Gently press the rhubarb into the surface and scatter the flaked almonds over the top.
- Bake in the oven for 10 minutes. Turn the oven temperature down to 200°C/180°C fan/400°F and continue to bake for a further 20 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool on a wire rack for 5 minutes.
- Ease from the baking tin and allow to cool fully.