Masterchef Rhubarb and orange cake with flaked almonds
This was a recipe that I cooked in 2009 when I appeared on BBC Masterchef. It was an amazing experience and I loved every moment. They loved the cake so much it has been published in the Masterchef cookbook - who knew! I stumbled upon this recipe and when asking my family to suggest a dessert to make for the competition this is the one they chose. I was not sure but how wrong I was - it earned me a place in the quarter finals.
Ingredients
400g Rhubarb trimmed and cut into 2cm pieces
200g golden caster sugar
150g unsalted butter, softened
2 eggs, lightly beaten
75g self-raising flour
1/2 tsp baking powder
100g ground almonds
Grated zest and 2 tbsp juice of 1 small orange
25g flaked almonds
Method
- Preheat the oven to 190C/gas 5. Grease and line the base of a 23cm springform cake tin.
- Place the rhubarb in a bowl and cover with 50g of the sugar. Leave for 30 mins while you prepare the rest of the cake.
- With an electric whisk, beat together the remaining sugar and the butter in a bowl, then whish in the eggs. Using a metal spoon, gently fold in the flour, baking powder, and ground almonds, then stir in the orange zest and juice.
- Stir the rhubarb and it's sugary juices into the cake mixture and spoon into the prepared tin. Place on a baking tray, sprinkle over the flaked almonds, and bake for 25 minutes. Reduce the temperature to 180C/gas 4 and cook for a further 20-25 minutes, or until firm. Allow to cool in the tin for 10 minutes.
- Serve warm or cold with softly whipped cream - or if feeling very indulgent clotted cream.
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