Rhubarb, rose & almond cake

Versatile and full of goodness, almonds add richness to desserts, bite to biscuits and delicious toppings to bakes

Rhubarb, rose & almond cake

by Liz O'Keefe |
Updated on

Tender and deliciously moist, this rhubarb and almond cake combines the floral notes of rose essence with the sharpness of rhubarb to create a delicious bake that is perfect when devoured with a steaming cup of tea.

Serves 8

75g flaked almonds

150g unsalted butter, plus extra for greasing

150g caster sugar

2 eggs

100g thick yoghurt

zest and juice of 1 orange

1 tsp rose essence

200g plain flour

1 tsp baking powder

250g rhubarb, trimmed and chopped

icing sugar, for dusting

23cm round fluted cake tin

baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the bottom of the cake tin with baking paper.

In a large mixing bowl, cream together the butter and sugar for 2-3 mins until smooth and creamy. Beat in the eggs one at a time, then mix in the yoghurt. Stir in the orange zest and juice, and the rose essence, then fold in the flour and baking powder. Mix in 50g of the flaked almonds.

Transfer the mixture to the prepared tin, then arrange the rhubarb on the top and scatter the remaining almonds over. Bake for 35-40 mins until golden and an inserted skewer comes out clean. Allow to cool, dust with icing sugar, then serve.

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