Side Pannel
Rhubarb and Amaretti Cake
Rhubarb and Amaretti Cake
- Recipe Submitted by maryjosh on 06/11/2019
Ingredients List
- 225 g unsalted butter room temperature
- 200 g golden caster or granulated sugar
- 1 tsp vanilla extract
- 4 medium eggs
- finely grated zest of two oranges
- 200 g ground almonds/course almond meal
- 50 g plain/all-purpose flour
- 1 tsp baking powder
- 8 amaretti biscuits roughly crumbled
- 1-2 sticks of rhubarb sliced in half lengthways and cut into 16 x 6 cm pieces
- 1 tbsp granulated sugar for sprinkling
- Glaze:
- Juice of 1 orange
- 1 fresh sprig of rosemary
- 2 tbsp granulated sugar
- To Serve:
- 240 ml 1 cup double (heavy) cream
- 2 tbsp confectioners' sugar
- 2 tsp amaretto
Directions
Preheat the oven to 170c
Cut the butter into chunks and place in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
Add in the vanilla extract, then whisk again whilst adding in the eggs, one at a time.
Stir in the orange zest, then fold in the ground almonds, flour, baking powder and amaretti biscuits. Spoon into a 23cm loose-bottomed flan tin. Level the mixture with the back of a spoon.
Arrange the rhubarb in a spoke pattern. Push in lightly, but not all the way - as the cake will rise around the rhubarb.
Place in the oven to cook for 35-40 minutes - until and inserted skewer comes out clean.
Take out of the oven, then leave to cool in the tin for 20 mins, before removing and placing on a rack to cool completely.
Whilst the cake is cooling, make the glaze by placing the glaze ingredients into a small saucepan and bringing to the boil. Continue to bubble until the mixture reduces by half (about 6-8 mins).
Brush the syrup over the top of the cake.
Whip the cream and the confectioners's sugar together until thick and billowy (but not stiff). Stir in the amaretto and serve with the cake.
Cut the butter into chunks and place in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
Add in the vanilla extract, then whisk again whilst adding in the eggs, one at a time.
Stir in the orange zest, then fold in the ground almonds, flour, baking powder and amaretti biscuits. Spoon into a 23cm loose-bottomed flan tin. Level the mixture with the back of a spoon.
Arrange the rhubarb in a spoke pattern. Push in lightly, but not all the way - as the cake will rise around the rhubarb.
Place in the oven to cook for 35-40 minutes - until and inserted skewer comes out clean.
Take out of the oven, then leave to cool in the tin for 20 mins, before removing and placing on a rack to cool completely.
Whilst the cake is cooling, make the glaze by placing the glaze ingredients into a small saucepan and bringing to the boil. Continue to bubble until the mixture reduces by half (about 6-8 mins).
Brush the syrup over the top of the cake.
Whip the cream and the confectioners's sugar together until thick and billowy (but not stiff). Stir in the amaretto and serve with the cake.
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