Rhubarb and Orange Almond Cake with Rose Water Recipe
This delicious Rhubarb Cake is a moist and flavorful dessert featuring roasted rhubarb infused with orange zest and rose water. The cake combines ground almonds and orange zest to create a tender crumb, topped with slivered almonds for a lovely crunch. Perfect for spring and summer gatherings, this cake is both fragrant and beautifully balanced with sweet and tangy notes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Roasted Rhubarb
- 2-3 sticks / 500g rhubarb, cut into small chunks
- 1 orange, juice and 1 tsp zest (unwaxed, keep aside remaining zest for cake below)
- 2 tsp rose water
- 2 tbsp cane sugar
Almond and Orange Cake
- 110 g (4oz / 1 stick) unsalted butter, softened
- 100 g (3.5oz / ½ cup) sugar
- 1 tbsp orange zest (from remaining orange)
- 2 large eggs (organic)
- 120 g (4oz) egg whites (from 4 eggs)
- 200 g (7oz / 2 cups) ground almonds (almond flour)
- 35 g (1.5oz / ½ cup) plain flour (all-purpose)
- 2 tsp baking powder
- 1 tbsp slivered almonds (for topping)
Instructions
- Roast the Rhubarb: Preheat your oven to 180°C (160°C fan) or 360°F (Gas Mark 4). Line a 23cm non-stick cake tin with parchment paper. Wash the rhubarb, trim the ends, and cut into 5cm sticks. Place the rhubarb in a non-stick roasting tin with 1 tsp orange zest and all the orange juice. Add the rose water and sprinkle with cane sugar. Roast for about 10 minutes, until the rhubarb is soft. Remove and set aside to cool.
- Prepare the Cake Batter: In a large bowl, cream together the softened butter and sugar using a wooden spoon or an electric mixer until the mixture is pale and fluffy. Gradually whisk in the orange zest, the whole eggs, egg whites, ground almonds, plain flour, and baking powder until well combined.
- Assemble the Cake: Spoon half of the batter into the prepared cake tin and spread it evenly. Add some of the roasted rhubarb on top of the batter. Then pour the remaining batter over the rhubarb. Top the cake with the remaining roasted rhubarb sticks and sprinkle evenly with slivered almonds.
- Bake: Place the cake in the preheated oven and bake for 40-50 minutes, or until the cake is golden brown and a knife inserted into the center comes out clean.
- Cool and Glaze: Let the cake cool in the tin for 10 minutes before removing it to a wire rack. Brush the top of the cake with the juices from the rhubarb roasting tin (orange and rose water infused) to add extra moisture and flavor. Allow the cake to cool completely before serving.
Notes
- Use unwaxed oranges to ensure the zest is fresh and clean for the cake.
- Rose water adds a subtle floral aroma; if unavailable, you may reduce it or substitute with a few drops of vanilla extract, though this will change the flavor profile.
- Ground almonds can be replaced with almond flour for the same texture.
- To ensure a fluffy cake, make sure the butter and sugar are creamed well and incorporate air.
- This cake is best served at room temperature, and it keeps well in an airtight container for 2-3 days.
