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Rhubarb marzipan cake with a moist vanilla sponge, pink rhubarb pieces and a sweet marzipan layer through the centre.

Rhubarb Marzipan Cake

Preparation:12 minutes
Baking:1 hour 30 minutes
Total:1 hour 42 minutes
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.
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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 / 160°C fan / 350°F / Gas 4.
  • 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.
    Rhubarb Marzipan Cake – preparation step 3
  • 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.
    Round of marzipan being placed over rhubarb and vanilla cake batter in a springform tin.
  • Scatter over the remaining rhubarb and the flaked almonds.
    Unbaked rhubarb marzipan cake topped with pieces of rhubarb and flaked almonds in a springform tin.
  • 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.

FROM MY KITCHEN TO YOURS

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