Right where do I begin this is an amazing cake and I take no credit for it at all its from the book “Bake Me A Cake As Fast As You Can” Miranda Gore Browne.
It’s the first Big cake Ive made from her book. I was looking through the recipe books for something with rhubarb in as I have lots in the garden too much to be honest. This is when I found this cake Summery Rhubarb Cake,
It has gone down so well it is the second one I’ve made this week everyone really likes it. This cake is light and tangy from the rhubarb but fresh and sweet from the orange which has a fab contrast of flavours that work really well together.
To make this gem of a cake is so easy and very simple if I can do it anyone can.
You will need
200g unsalted butter
160g caster sugar
grated zest of 1 orange and 2-3 tbsp of the juice
3 large eggs lightly beaten
225g self raising flour
40g granulated sugar
Now to begin
Preheat the oven to 180’c (350f/gas 4) and line a 20cm round springform tin with baking paper.
Chop the rhubarb into 1-2cm pieces and put to one side make sure you dry it well before chopping.
Cream the butter and caster sugar with the orange zest together on a high setting until light and fluffy then add your eggs and beat again.
Gently mix in the flour and orange juiced then fold in two – thirds of the rhubarb.
Scrape into the prepared tin. Sprinkle the granulated sugar over the remaining rhubarb then spread on top of the cake.
Bake in the oven for around 40 mins mine took an extra 5 mins but everyones ovens can vary, as long as its cooked and golden and springy to the touch, it is done.
You won’t regret making this cake it will be a favourite by the end of the summer i can promise you it would make a fab cake to take to a coffee morning or a summer fete.
If you enjoy this recipe check out her lovely book heres a link where you can buy it Here