I found this recipe for RHUBARB, ORANGE AND ROSEMARY CAKE in Delicious magazine. It’s from a book by Mark Labrooy and Darren Robertson, “The Blue Ducks’ Real Food”.
I didn’t think much of the rosemary but it’s actually a very subtle taste and the cake is very moist and keeps well for a few days.
120g unsalted butter, softened
3/4 cup (155g) raw sugar, plus 3 tsp extra
2 eggs, lightly beaten
1/2 cup (50g) almond meal
finely grated zest of 1/2 orange, plus juice of 1 orange
2/3 cup (100g) plain flour
1 tsp baking powder
1 tsp salt
250g rhubarb stems, cut into 2cm pieces
1 rosemary sprig, broken into pieces
crème fraîche, to serve
- Preheat oven to 200°C. Grease and line a 16cm × 25cm rectangular cake pan with baking paper.
- Beat butter and sugar until thick and pale. Slowly add egg, adding 1 tbs almond meal before the final amount of egg. Stir in orange zest and juice.
- In a separate bowl, combine flour, baking powder, salt and remaining almond meal, then fold into batter.
- Spoon batter into pan. Dot rhubarb and rosemary over the top, then sprinkle over extra raw sugar. Bake for 45-50 minutes until a skewer comes out clean.
Perfect for this time of the year, now that the season for stone fruits is finished.