Rhubarb and Marzipan Cake with a hint of cinnamon and a flaked almond topping is fabulously moist and delicious!
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 a big thumbs up too – phew!
More Rhubarb Recipes!
Rhubarb is so wonderful so here are some more delicious recipes to use it up!
- Rhubarb Pudding
- Rhubarb & Ginger Cake
- Rhubarb & Blueberry Tarte Tatin
- Rhubarb Compote with Vanilla Greek Yogurt
- Rhubarb & Blackberry Sprial Cobbler
- Rhubarb & Strawberry Grunt
- Rhubarb & Ginger Oat Crisp
- Rhubarb & Ginger Jam
- Rhubarb & Strawberry Jam
- Rhubarb & Gin Jam
How long will Rhubarb & Marzipan Cake keep?
You can store this cake in an airtight container for up to three days.
I’m sure you’ll love this Rhubarb and Marzipan Cake so do leave a comment and rating below. You can also share a pic with me by tagging @FabFood4All on social media!
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Rhubarb and Marzipan Cake
- 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
- 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.