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Rhubarb and Marzipan Cake
Rhubarb & Marzipan Cake with cinnamon and topped with flaked almonds.
Course
high tea, Snack, teatime
Cuisine
British
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
Author
Camilla Hawkins
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.
Notes
Will keep for 3 days in an airtight container (if it lasts that long)!