Recipe of the week: rhubarb and almond cake

a round brown cake with chunks of rhubarb on a white platter

Recipe from A Table full of Love: The Cookbook by Skye McAlpine

The idea of throwing chopped rhubarb into cake batter, raw, like little sticks of Brighton rock, came to me via my friend Sarah Standing, says Skye McAlpine. And it is sheer genius. When rhubarb isn’t in season, you could use raspberries (frozen or fresh), blackberries or even blueberries.

Ingredients: serves ten people

370g salted butter softened, plus more for the tin
370g caster sugar
370g ground almonds
2 tsp vanilla extract
5 eggs
3 tbsp milk
190g polenta
1½ tsp baking powder
300g rhubarb, chopped into 2cm pieces
sea salt flakes

Method

Heat the oven to 190°C. Butter a 23cm springform cake tin and line it with baking parchment.
Beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Now beat in the eggs, one at a time, followed by the milk. Lastly, fold in the polenta, baking powder and ½ tsp salt.
Spoon the batter into the prepared cake tin, then drop in the chunks of rhubarb, scattering them evenly through the cake.
Bake in the oven for 70-80 minutes, until the cake is set and golden brown on the top. Let it cook a little more in the tin, then turn the cake out onto a dish or stand.

Taken from A Table Full of Love by Skye McAlpine, published by Bloomsbury at £26. To buy from The Week Bookshop for £20.99, call 020-3176 3835 or visit theweekbookshop.co.uk.

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