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Rhubarb & Amaretti Cake With A Rosemary & Orange Glaze

Well it's been quite a while since I baked and shared a recipe on here. But this cake is so worth the wait as it is simply delicious. A perfect bake for this Spring bank holiday weekend as it uses seasonal outdoor rhubarb and fresh rosemary (which is blooming away so happily in my little garden). It is the perfect partner to the crumbled amaretti biscuits, and is light, super moist and just perfect with afternoon tea, especially with a big dollop of cream on the side. The recipe is below. Enjoy. 

Ingredients:

  • 225g unsalted butter, softened
  • 200g golden caster sugar
  • 1 tsp vanilla extract
  • 4 medium free-range eggs, beaten
  • 2 oranges, grated/zested
  • 200g ground almonds
  • 50g plain flour
  • 1 tsp baking powder
  • 8 amaretti biscuits, broken into small chunks
  • 1-2 sticks rhubarb, trimmed, cut into 6cm pieces, then halved lengthways (or sliced into thirds if thick) – to give 12-16 lengths
  • Granulated sugar to sprinkle

For the glaze:

  • Juice of 1 orange
  • 1 fresh rosemary sprig
  • 20g granulated sugar

Method:

Pre-heat the oven to 180°C.

Put the softened butter and sugar in a large mixing bowl and beat with an electric mixer until the mixture is light and fluffy.

Add the vanilla extract, then the eggs, one by one, beating well between additions until they’re incorporated. 

Gently fold in the orange zest, ground almonds, flour and baking powder. Add the crumbled amaretti chunks and stir gently. 

Pour the mixture into the cake tin, level the top, then gently push in the rhubarb pieces. 

Bake on the middle rack of the oven for 35-40 minutes until the top is golden and a skewer pushed into the middle comes out clean. 

Leave to cool in the tin for 10 minutes, then lift out (still on the base) onto a wire rack. 

For the glaze:

Put the orange juice, rosemary sprig and granulated sugar in a heavy-based pan, bring to a simmer and bubble rapidly for 4-5 minutes to reduce slightly.

Once the cake has cooled, pour over the syrup, letting it sink in before adding a bit more.

Sprinkle with a little granulated sugar to finish. 

 

Recipe is adapted from here

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