Rhubarb & orange cake

Vegetarian
Health score
1%
Rhubarb & orange cake
110 min.
10
452kcal

Suggestions


Indulge in the delightful fusion of tangy rhubarb and zesty orange with our irresistible Rhubarb & Orange Cake! This scrumptious dessert is not only a feast for the eyes but also a burst of flavor that will transport you to a sunny orchard with every bite. Perfectly moist and rich, this cake features tender rhubarb slices that harmonize beautifully with the sweet brightness of orange zest and juice.

Vegetarian-friendly and relatively easy to make, this cake is a great way to impress your family and friends at any gathering or a simple afternoon tea. It's an excellent choice if you're looking to make a unique dessert that goes beyond the ordinary. As the cake bakes, your kitchen will be filled with the enchanting aroma of citrus and warm spices, enticing everyone around.

With a pleasing balance of sweetness and tartness, combined with a nutty undertone from ground almonds and flaked almonds on top, every slice offers a delightful texture and flavor experience. Perfectly portioned for 10 servings, this cake is sure to satisfy dessert lovers while also being a lovely centerpiece for your table. So gather your ingredients and get ready to create a moist and flavorful cake that everyone will rave about. Let’s embark on this baking adventure together!

Ingredients

  • 400 rhubarb sliced
  • 280 brown sugar 
  • 225 butter softened
  •  orange zest finely grated
  • 225 self raising flour 
  • 100 almond flour 
  • tsp double-acting baking powder 
  • medium eggs 
  • small handful almonds flaked

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • cake form
  • aluminum foil
  • skewers

Directions

  1. Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas
  2. Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended.
  3. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
  4. Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.

Nutrition Facts

Calories452kcal
Protein6.65%
Fat51.2%
Carbs42.15%

Properties

Glycemic Index
23.2
Glycemic Load
10.86
Inflammation Score
-4
Nutrition Score
7.4186956675156%

Flavonoids

Cyanidin
0.07mg
Catechin
0.91mg
Epigallocatechin
0.08mg
Epicatechin
0.22mg
Epicatechin 3-gallate
0.24mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.08mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:451.5kcal
22.58%
Fat:26.41g
40.62%
Saturated Fat:12.52g
78.24%
Carbohydrates:48.91g
16.3%
Net Carbohydrates:46.08g
16.76%
Sugar:28.21g
31.35%
Cholesterol:97.48mg
32.49%
Sodium:222.13mg
9.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.72g
15.44%
Selenium:14.12µg
20.17%
Manganese:0.35mg
17.34%
Vitamin A:679.88IU
13.6%
Calcium:131.84mg
13.18%
Vitamin K:13.4µg
12.76%
Fiber:2.82g
11.29%
Vitamin E:1.63mg
10.86%
Phosphorus:84.84mg
8.48%
Vitamin B2:0.13mg
7.57%
Iron:1.27mg
7.08%
Potassium:223.18mg
6.38%
Magnesium:23.47mg
5.87%
Vitamin C:4.83mg
5.86%
Copper:0.1mg
5.2%
Folate:19.06µg
4.77%
Vitamin B5:0.42mg
4.17%
Zinc:0.53mg
3.51%
Vitamin B6:0.06mg
2.94%
Vitamin B1:0.04mg
2.67%
Vitamin B12:0.16µg
2.6%
Vitamin B3:0.51mg
2.57%
Vitamin D:0.26µg
1.76%