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Rhubarb and Marzipan Cake

Ring shape cake, seasonal,
I was chatting to my mum recently when she told me about some Rhubarb and Marzipan Muffins her sister had been baking. Well there was a flavour combination I hadn’t thought about and having plenty of marzipan and rhubarb the other day I decided to make a cake based on these 2 ingredients. I based the recipe on Lilian’s Apple Cake and kept the cinnamon in it as I thought that would go really well too. The result was delicious and proved a good way of using up a glut of rhubarb I had and some leftover marzipan from Christmas! The flaked almonds on the top of the cake take become toasted which compliments the subtle marzipan flavour beautifully. My mother, father and sister also got to have a slice over the bank holiday weekend and gave it the thumbs up to – phew!

Ring shape cake, seasonal,

As this recipe used up leftover marzipan and some cheap rhubarb that was on offer I’m entering it into Credit Crunch Munch which is run by myself and Helen of Fuss Free Flavours and this month being hosted by Linzi from Lancashire Food. Next I’m entering a new event Cook Blog Share from Lucy of Supergolden Bakes. Simple & in Season is the next challenge I’m entering over at Ren Behan as Rhubarb is very much in season! Finally I’m entering No Waste Food Challenge which is run by Elizabeth from Elizabeth’s Kitchen Diary and being hosted by Michelle from Utterly Scrummy as I used up my leftover marzipan, rhubarb and flaked almonds!

Credit Crunch MunchCookBlogShareSimple & in Seasonno-waste-food-badgeRing shape cake, seasonal,

5.0 from 4 reviews
Rhubarb and Marzipan Cake
 
Prep time
Cook time
Total time
 
Rhubarb & Marzipan Cake with cinnamon, moist and delicious!
Author:
Recipe type: Snack
Cuisine: British
Serves: 12
Ingredients
  • 25g Flaked almonds
  • 150g Butter, softened or margarine
  • 75g Soft brown sugar
  • 150g Plain flour
  • 2 tsp Baking powder
  • 1 tsp cinnamon
  • 75g Marzipan, grated
  • 2 Eggs, large
  • 230g Rhubarb, chopped into 2cm pieces
Instructions
  1. Pre-heat the oven to 200⁰C.
  2. Butter and flour a 24cm hollow or 21cm round cake tin and sprinkle in the flaked almonds.
  3. Cream the butter/margarine together with the brown sugar using an electric whisk until light and fluffy.
  4. Whisk in the eggs in one at a time (if the mixture splits don’t worry).
  5. Sieve the flour, baking powder and cinnamon into bowl and gradually fold into the mixture with a large metal spoon.
  6. Fold in the grated marzipan and then the rhubarb.
  7. Bake on the middle oven shelf for 35 minutes or until an inserted skewer comes out clean and the cake springs back to the touch.
  8. Turn out of cake tin onto a wire rack and allow to cool.
Notes
Will keep for 3 days in an airtight container (if it lasts that long)!

Ring shape cake, seasonal,

Permanent link to this article: http://www.fabfood4all.co.uk/rhubarb-and-marzipan-cake/

54 comments

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  1. Ren

    A lovely cake, thanks for entering Simple and in Season June – I’ve posted the round up! Ren x

  2. Meagan Davenport

    Looks amazing! I love rhubarb, and marzipan – never would have thought to put them together! :) Brilliant!

    1. Camilla

      Thanks, they do compliment each other well:-)

  3. Sarah Maclean

    Very unusual ingredients, looks delicious! Must defrost that rhubarb from the freezer soon ;o)

  4. Ellie

    Looks really yummy :)

  5. kris

    looks amazing!

    1. Camilla

      Thank you:-)

  6. Michelle Utterlyscrummy

    What a delicious looking cake! I quite fancy a slice with a cuppa for my afternoon tea this afternoon. A fab way to use up rhubarb which we also have a glut of. Thanks so much for linking up with No Waste Food Challenge this month.

    1. Camilla

      Thanks Michelle:-)

  7. Ursula Hunt

    looks delicious

    1. Camilla

      Thank you:-)

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    […] 2. Camilla at Fab Food 4 All also used seasonal rhubarb to make a Rhubarb and Marzipan Cake. […]

  2. 20 Flavoursome Bakes | Foodies 100

    […] Rhubarb & marzipan cake from Fab Food For All, which managed not only to look stunning but also be frugal too. […]

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