and hazelnut cake
This cake is a doddle. Simple to make, but beautiful to adorn either an afternoon tea table or as a dinner party dessert.
PREP TIME: 25 MIN | COOK TIME: 60 MIN | TOTAL TIME: 1 H & 25 M
150g butter, softened
150g caster sugar
3 eggs, beaten
75g plain flour
1 tsp baking powder
100g ground almonds
75g hazelnuts or walnuts, roughly chopped
4 stems rhubarb, chopped until 2cm pieces
Icing sugar, to serve
Pre-heat the oven to 180C. Line a 21cm cake tin with baking parchment.
Cream the butter and sugar together until pale and fluffy, about two minutes in a mixer. Gradually add the eggs, beating hard before adding the next glug. Add the flour, baking powder and ground almonds and fold gently to combine. Finally, stir in the nuts.
Spoon the mixture into the cake tin and smooth out the top. Arrange the rhubarb pieces on top of the cake. Pack them in nice and tightly, fitting in as many as you can without them overlapping.
Bake in the oven for 45 - 60 minutes or until a skewer inserted in the middle comes out clean. Cool in the tin the dust with icing sugar and serve.