Rhubarb, marmalade and rosemary cake
The marmalade glaze brings a touch of bittersweetness to this delicious bake
Keywords
- Dessert recipes
- Recipes
- Diana Henry
- Lifestyle
- Baking recipes
- Cake recipes
- Food and drink
- Cakes
- Rhubarb recipes
- Orange recipes
- Recipe
- Marmalade recipes
- US content
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Ingredients
- 225g butter, at room temperature, plus extra for greasing
- 225g caster sugar
- 8 rosemary sprigs
- 125g ground almonds
- 3 large eggs, at room temperature, lightly beaten
- 200g marmalade, plus 40g for glazing
- finely grated zest of 1 orange
- 100g plain flour
- 125g polenta
- 1 tsp baking powder
- 275g rhubarb, trimmed and cut into 3cm lengths (or longer, if you like)
- 2 tbsp granulated sugar
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