Rhubarb Marzipan Cake
Servings: 12
Tools you'll need:
- 20cm springform pan
This rhubarb marzipan cake has a light, moist vanilla sponge with tender rhubarb studded throughout and a layer of delicious sweet marzipan in the centre.
INGREDIENTS LIST
Cake
- 200 g plain flour (all-purpose)
- 1.5 tsp baking powder
- 200 g caster sugar
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 3 medium eggs (150g total)
- 200 g neutral-tasting oil (or butter)
- 350 g rhubarb (trimmed and cut into roughly 2cm / ¾ inch lengths)
Marzipan and decoration
- 225 g marzipan (bought or home-made)
- 2 tbsp icing sugar (to help roll out the marzipan and dusting the cake)
- 20 g flaked almonds
Preparation
- If you are using store bought marzipan you can move on to the next step. For a really good cake I recommend making half of my home-made marzipan recipe, you can find the recipe here.
- Pre-heat the oven to 180°C fan / 400°F / Gas 6.
- Line a 20cm springform pan with baking paper.
- In a large bowl or food processor add all the dry ingredients for the cake. Start mixing and finally add the liquids (egg, oil and vanilla). Continue mixing until you have a nice smooth batter.
- Sprinkle some icing sugar on the worktop and roll out the marzipan into a circle, roughly the same size as the pan.
- Spoon half the cake batter into the prepared pan and even out the top. Scatter over half of the prepared rhubarb.
- Lay the marzipan on top of the cake batter in the cake pan then add the other half of the batter and even out the top.
- Scatter over the remaining rhubarb and the flaked almonds.
- Baking: Place the cake on the middle shelf and bake for 1 hour 20-30 minutes, covered with kitchen foil for the first 60 minutes. Test the cake to see if it has fully baked with a skewer or toothpick inserted into the centre. Be aware, a little marzipan may stick to the skewer meaning it doesn’t come out clean, even when the cake is fully baked through.
- Once baked, remove from the oven and leave to cool in the pan for about 30 minutes, then remove from the pan and transfer to a wire rack and allow to cool.
- Once cooled dust with some icing sugar and serve.
