Binsteds Good Cake Guide

Rhubarb And Orange Cake

Like most things in life you need a balance so my love of cycling is equalled out by my weakness for coffee and cake. The Saturday CTC ride fulfils both of these requirements, occasionally you come across a new cake on the menu that needs in the interest of research to be sampled. Our ride out to Alresford on Saturday produced just such an occasion in the shape of a rhubarb and orange cake, I was not sure if this combination would work but was pleasantly surprised.

After researching several cookbooks we found a recipe, the results were a resounding success and a new cake at top spot of my favourites list.


400g fresh rhubarb

280g golden caster sugar

225g butter, softened

3no eggs

Zest and juice of 1 large orange

225g self raising flour

100g ground almonds

50g flaked almonds

1 tsp baking powder

Icing sugar for dusting


IMG_0314Wash and cut the rhubarb to 1.5cm legths. Spinkle 50g of the sugar over the rhubarb, mix rhubarb and sugar and leave for 1 hour to macerate.

Put the remaining sugar, softened butter, orange juice and zest into a mixing bowl and whisk until well blended. Add the flour, baking powder, ground almonds and eggs and beat until a smooth mixture. Fold in the rhubarb and any juices.

Grease and line a 230mm loose bottomed cake tin with baking parchment (our 210mm square tin worked well as an alternative) Heat the oven to 180C/ 160C fan or GasMk4

Spoon the mixture into the cake tin, level the top and sprinkle the flaked almonds. Bake in the centre of the oven for 1hr 15 mins or to when a skewer inserted in the middle comes out clean. ( We checked after 1hr and covered the cake with foil for the final 15mins to prevent the top browning too much)

Leave in the tin for 15 mins before turning onto a wire rack to cool. Dust with icing sugar(optional) before serving.

I never thought of rhubarb and orange as a combination, how wrong can you be.