Rhubarb frangipane drizzle cake
A simple sponge gets elevated with little nuggets of baked rhubarb and rich ground almonds to provide a very tasty base for lashings of bright pink rhubarb icing. Finished with a spoon of vanilla whipped cream and pickled rhubarb ribbons to add a sharp finish, it’s one of our favourite ways to showcase these very special stalks.
Ingredients
Metric
Imperial
Pickled rhubarb
- 2 sticks of rhubarb, finely sliced into ribbons
- 200ml of apple cider vinegar
- 150ml of water
- 150g of caster sugar
- 1 strip of orange peel
Cake
- 175g of caster sugar
- 175g of unsalted butter
- 3 Freshlay Farms Golden Yolker® eggs
- 225g of Doves Farm Organic Self Raising White Flour
- 50g of ground almonds
- 1 tsp Doves Farm Baking Powder
- 50ml of whole milk
- 200g of rhubarb, finely chopped
Icing
- 10g of unsalted butter
- 40g of rhubarb, finely sliced
- 130g of icing sugar
- 2 tbsp of double cream
Cream
- 200ml of double cream
- 100g of caster sugar
- 1 tsp vanilla bean paste
Equipment
- 900g loaf tin
Method
Pickle the rhubarb a day before. Pack the ribbons into a container. Put the rest of the ingredients in a small saucepan with a pinch of salt and bring to a simmer. Leave to cool to room temperature
- 2 sticks of rhubarb, finely sliced into ribbons
- 200ml of apple cider vinegar
- 150ml of water
- 150g of caster sugar
- 1 strip of orange peel
Pour the pickle liquor over the ribbons, then leave to pickle overnight in the fridge
The next day, make the cake. Preheat the oven to 180°C
Beat the sugar and butter together in a large mixing bowl until light and fluffy, then add the eggs one at a time, whisking between each addition. Fold in the flour, ground almonds, baking powder, milk and a pinch of salt, then fold in the rhubarb
- 175g of caster sugar
- 175g of unsalted butter
- 3 Freshlay Farms Golden Yolker® eggs
- 225g of Doves Farm Organic Self Raising White Flour
- 50g of ground almonds
- 1 tsp Doves Farm Baking Powder
- 50ml of whole milk
- 200g of rhubarb, finely chopped
Line the loaf tin with baking paper, then pour the batter into it. Bake for 1 hour, or until a skewer inserted in the centre comes out clean
Meanwhile, prepare the icing. Melt the butter in a small saucepan, then add the rhubarb and cook for 5 minutes until soft. Remove from the heat, add the sugar and cream, then use a stick blender to blitz until smooth. Add a pinch of salt then set aside to cool
- 10g of unsalted butter
- 40g of rhubarb, finely sliced
- 130g of icing sugar
- 2 tbsp of double cream
To make the cream, whisk the cream in a stand mixer or using an electric whisk, adding the sugar in gradually. Once all the sugar is added and the cream forms stiff peaks, fold in the vanilla and set aside
- 200ml of double cream
- 100g of caster sugar
- 1 tsp vanilla bean paste
Once the cake has finished baking, leave it to cool in the tin for 15 minutes, before removing it and leaving it on a wire rack to cool completely
Drizzle the rhubarb glaze all over the cake and leave for a little longer to set. Serve slices of the cake with a generous dollop of whipped cream and some pickled rhubarb ribbons to finish
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