Traybake recipe for 12 - 15 people, takes only 50 mins; recipe has butter, rhubarb, golden caster sugar, orange, lemon, large egg, self-raising flour, polenta, ground almond, baking powder and marzipan.
Rhubarb, marzipan & citrus cake
Course: Traybake
Servings
12 - 15
servings
Prep time
20 mins
Ingredients
- Lemon: 1/2 lemon, zested
- Butter: 300g softened butter, plus a little for the tin
- Orange: 1/2 orange, zested
- Self Raising Flour: 200g self-raising flour
- Baking Powder: 1 tsp baking powder
- Ground Almond: 50g ground almonds
- Golden Caster Sugar: 350g golden caster sugar
- Large Egg: 3 large eggs
- Polenta: 50g fine polenta
- Rhubarb: 400g thin-stemmed rhubarb, cut into thick pieces
- Marzipan: 100g marzipan, chopped into small chunks
Directions
- Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.
- Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.
- Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with creme fraiche, or cool completely to serve as a cake.Will keep in an airtight container for three days.
