Rhubarb and Lemon Cake
Photography by Claire Aldous.
A little rosewater adds a lovely subtle flavour to this tender crumbed cake that’s bursting with zesty lemon and slivers of rhubarb.
Serves: 8
INGREDIENTS
150 grams butter, at room temperature
1 cup caster sugar
3 large eggs, size 7, lightly beaten
125 grams plain flour
100 grams ground almonds (almond meal)
1 teaspoon baking powder
150ml buttermilk
1 teaspoon vanilla extract
2 teaspoons rosewater (or orange flower water)
finely grated zest 1 large lemon
3 long slim stalks red rhubarb, thinly sliced on the diagonal
¼ cup flaked almonds
icing sugar, for dusting
METHOD
Grease a 23cm square cake tin and fully line with baking paper.
Preheat the oven to 160°C fan bake.
Cream the butter and sugar together until pale and creamy. Gradually beat in the eggs until very well mixed.
Combine the flour, ground almonds and baking powder. Add to the butter mixture, along with the buttermilk, vanilla, rosewater and the lemon zest and gently mix everything together. Add ¾ of the rhubarb and use a large metal spoon to fold into the batter.
Spoon into the tin and scatter over the remaining rhubarb then the almonds.
Bake for about 40 minutes or until firm to the touch and the cake is pulling away from the sides of the tin. Cool completely before removing from the tin. Dust with icing sugar or combine icing sugar and a little lemon juice to make a thick, pourable icing to drizzle over the top. Serves 8.
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