Ingredients
The following ingredients have 12 Servings
- 25 g flaked almonds
- 150 g butter (softened or margarine)
- 75 g soft brown sugar
- 150 g plain flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 75 g marzipan (grated)
- 2 eggs (large)
- 230 g rhubarb (chopped into 2cm pieces)
Instruction
- Pre-heat the oven to 200⁰C.
- Butter and flour a 24cm hollow or 21cm round cake tin and sprinkle in the flaked almonds.
- Cream the butter/margarine together with the brown sugar using an electric whisk until light and fluffy.
- Whisk in the eggs in one at a time (if the mixture splits don’t worry).
- Sieve the flour, baking powder and cinnamon into bowl and gradually fold into the mixture with a large metal spoon.
- Fold in the grated marzipan and then the rhubarb.
- Bake on the middle oven shelf for 35 minutes or until an inserted skewer comes out clean and the cake springs back to the touch.
- Turn out of cake tin onto a wire rack and allow to cool.
