Emsworth Horticultural Society

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Emsworth Horticultural Society
Updated 29th March 2020
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Last Updated 26.10.2020 15:15 v1
Emsworth Horticultural Society
Rhubarb and Orange Cake This is peak rhubarb season so why not try this delicious Rhubarb and Orange Cake, which can also be eaten warm as a pudding. 350g/12oz rhubarb cut into 4cm/1.5inch lengths 200g caster sugar Finely grated zest and juice of half a small orange 140g/5oz butter 2 eggs, beaten Half tsp baking powder 85g/3oz self-raising flour (GF flour works well in this cake) 100g/4oz ground almonds For the topping : 25g/1oz butter, melted 25g/1oz light muscovado sugar Finely grated zest of half a small orange 50g/2oz slivered almonds 1 . Mix the rhubarb with 50g/2oz of the caster sugar and the orange zest in a small bowl and leave for 1 hour, stirring once or twice 2 . Pre-heat the oven to 190°C/Gas 5/fan oven 170°C. Butter and line the base of a deep 23cm/9in round tin. 3 . Cream the butter and remaining caster sugar. Add the eggs, baking powder, flour and ground almonds. Beat gently but don’t overmix. Stir in the orange juice, spoon into the tin and level. Drain the rhubarb and spoon over the mixture. Bake for 25 minutes. 4 . While it’s baking, get the topping ready by combining the butter, sugar, zest and almonds. 5 . Reduce the oven to 180°/Gas 4/fan oven 160°C, remove the cake and sprinkle the topping over it, then put it back in the oven for 15 to 20 minutes or until firm. Cool in the tin, and then transfer to a rack. With thanks to BBC 101 Cakes and Bakes. Don’t forget you can make jam, chutney and wine from rhubarb, as well the usual crumble! Lyn Davies (Co-Chair)
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