Rhubarb and Marzipan Cake
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 Rhubarb and Marzipan Cake. 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!
As this recipe used up leftover marzipan and some cheap rhubarb that was on offer I’m entering my Rhubarb and Marzipan Cake 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!
Why not pin for later?
Rhubarb and Marzipan Cake
Ingredients
- 25 g Flaked almonds
- 150 g Butter softened or margarine
- 75 g Soft brown sugar
- 150 g Plain flour
- 2 tsp Baking powder
- 1 tsp cinnamon
- 75 g Marzipan grated
- 2 Eggs large
- 230 g Rhubarb chopped into 2cm pieces
Instructions
- Pre-heat the oven to 200⁰C.
- Butter and flour a 24cm hollow or 21cm round cake tin and sprinkle in the flaked almonds.
- Cream the butter/margarine together with the brown sugar using an electric whisk until light and fluffy.
- Whisk in the eggs in one at a time (if the mixture splits don’t worry).
- Sieve the flour, baking powder and cinnamon into bowl and gradually fold into the mixture with a large metal spoon.
- Fold in the grated marzipan and then the rhubarb.
- 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.
- Turn out of cake tin onto a wire rack and allow to cool.
Recipe Notes
Will keep for 3 days in an airtight container (if it lasts that long)!
Amy Fidler
09/06/2017 at 8:09 amBet this is delicious x
Camilla
09/06/2017 at 2:08 pmThanks Amy, yes it really is:-)
Corina
07/07/2016 at 11:18 amThis is definitely my kind of cake! I have never had a rhubarb one but it would be such a lovely thing to have a go at.
Camilla
07/07/2016 at 2:53 pmOh you must try, rhubarb in cakes is fab:-) I also have a Rhubarb and Ginger Cake on blog:-)
Sarah
11/03/2016 at 3:53 pmI wonder whether this would work with the frozen rhubarb I have, which was prestewed – perhaps if I drain off the liquid? Hmm…
Camilla
11/03/2016 at 6:11 pmI would stick with making crumble or pie with stewed rhubarb not cake as it will be too wet even after draining.
Lisa Williams
15/12/2015 at 12:52 pmSuch a great mix of flavours – thank you for this one 🙂
William Gould
11/12/2015 at 8:17 amLooks like a very interesting combination! Shame my wife doesn’t like marzipan so she won’t make it. Might have to try it myself when she’s out… 🙂
Camilla
11/12/2015 at 10:03 amAaw William, you’d probably find that she’d eat it if you made it. My hubby and kids don’t like lots of things and indeed hubby moaned about this dessert as he doesn’t like blackberries but somehow they always eat my puds and cakes even with stuff they say they don’t like;-)
Ursula Hunt
15/05/2015 at 9:43 amGreat combinations of flavours
Natally
14/05/2015 at 8:34 pmMy boyfriend would love this!