Name: Rhubarb and orange upside-down cake
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 10
Ingredients: 8 rhubarb stalks; 250 gram butter, at room temperature, plus a little extra to grease tin; 1 1/4 cup caster sugar; 2 tablespoon orange juice; 2 teaspoon vanilla extract; 1 tablespoon finely grated orange zest (from about 2 oranges); 3 eggs, at room temperature; 1 cup firmly packed almond meal; 1 cup self-raising flour; 1/2 cup milk; icing sugar, for dusting; double cream, to serve

Rhubarb and orange upside-down cake

This has to be the perfect pud: sticky, sweet and oh-so scrumptious. And it's a cinch to make, too!

Serves 10

Prep

25M

Cook

1H 30M

Total

1H 55M

Ingredients

8 rhubarb stalks

250 gram butter, at room temperature, plus a little extra to grease tin

1 1/4 cup caster sugar

2 tablespoon orange juice

2 teaspoon vanilla extract

1 tablespoon finely grated orange zest (from about 2 oranges)

3 eggs, at room temperature

1 cup firmly packed almond meal

1 cup self-raising flour

1/2 cup milk

icing sugar, for dusting

double cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Trim rhubarb stalks to fit a 22cm high-sided round cake tin (don’t use a springform tin). Grease tin and line with baking paper. Sprinkle 2 tablespoons of the sugar and the orange juice in base of lined tin. Place trimmed rhubarb stalks flat side down into tin. Ensure they are packed as tightly together as possible.

2.Place butter, remaining sugar, vanilla, zest, eggs, almond meal, flour and milk in bowl of food processor and blitz to combine. Top rhubarb layer with cake mixture.

3.Bake cake for 60 minutes, then cover with piece of foil and continue to cook for a further 30 minutes or until skewer inserted into centre of cake comes out clean. Remove from oven and allow to cool slightly in tin. While still warm, carefully turn cake out onto wire rack and allow to cool completely. The colour of the rhubarb will intensify as the cake cools.

4.Dust cake with icing sugar and serve with a generous dollop of double cream.

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