Rhubarb, marzipan & citrus cake - Good Food Middle East
This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake – a spring dessert or afternoon tea treat
Ingredients
- 300g softened butter, plus a little for the tin
- 400g thin-stemmed rhubarb, cut into thick pieces
- 350g golden caster sugar
- ½ orange, zested
- ½ lemon, zested
- 3 large eggs
- 200g self-raising flour
- 50g fine polenta
- 50g ground almonds
- 1 tsp baking powder
- 100g marzipan, chopped into small chunks
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