Topped with forced rhubarb and almonds, inside the crumb are chewy nuggets of marzipan
You will need
(Makes one large cake)
250g plain flour
1 tsp baking powder
¼ tsp salt
70g butter
200g caster sugar
2 eggs
Grated zest and juice of 1 lemon
1 tsp vanilla extract
100g marzipan, cut into
5mm chunks
100g forced rhubarb, in 5cm chunks
15g flaked almonds
To make
1 Preheat the oven to 160C/Fan 140C/ Gas 3. Grease and line a 20cm cake tin with baking paper.
2 In a bowl, combine the flour, baking powder and salt.
3 Meanwhile, beat together the butter, sugar, eggs, lemon zest and juice in another bowl.
4 Stir in the vanilla extract and the marzipan chunks.
5 Fold the flour mixture into the wet mixture briefly. You want this to be barely combined and still lumpy.
6 Transfer to the prepared cake tin and then arrange the rhubarb chunks and flaked almonds over the top.
7 Bake for 40-50 mins, or until golden and a skewer comes out clean.
8 Leave in the tin for 10 mins before turning out onto a wire rack to cool completely before cutting.
This recipe is from our feature ‘Think Pink’ in our March issue, which also includes ideas for Pickled Rhubarb, Rhubarb & Ginger Negroni, and a Rhubarb, Beetrot and Goat’s Cheese Salad. The recipes are by Lottie Storey and the photography by Kym Grimshaw.
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