Ingredients
• 200g golden caster sugar: 175g for the cake & 25g for the rhubarb topping
• 175g unsalted butter softened
• 2 large eggs
• 1 blood orange, zest of and juice of half
• 1tsp ground ginger
• 1 piece stem ginger in syrup chopped finely
• 125g self-raising flour sifted
• 50g ground almonds
• 1tsp baking powder sifted
• 1 stalk rhubarb chopped & coated in the remaining 25g of golden caster sugar
Method
- Pre-heat the oven to 170C
- Beat the butter & sugar together until light and creamy using a hand mixer/food mixer
- Add in the eggs and beat again until incorporated
- Next, add the stem ginger, ground ginger, zest and juice of the blood orange and beat into the cake mixture
- Finally, fold in the ground almonds, sifted flour and baking powder
- Place the cake batter into a lined 7” cake tin and top with the chopped rhubarb which has been coated in the 25g of sugar. Use up all of the sugar by sprinkling it over the top surface of the cake
- Bake for 40 minutes until golden around the edges
- When it’s completely cool, dust with icing sugar and serve with some roasted/poached rhubarb, blood oranges and lots of cream
