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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