Upside-down rhubarb & marmalade cake Recipe
Serve this freshly baked rhubarb and marmalade cake with a generous dollop of whipped cream for pure indulgence
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Ingredients
- ¹⁄ ³ cup Woolworths ‘Gold’ Orange Whisky marmalade
- ½ cup boiling water
- 1¹⁄ ³ cups caster sugar
- 1 bunch thin-stemmed rhubarb, trimmed, rinsed
- 2 cups self-raising flour
- ½ cup (85g) almond meal
- 1 cup buttermilk
- 2 eggs
- 160g unsalted butter, melted, cooled
- Softly whipped cream, to serve
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