Ingredients
12 total- 250ml extra-virgin olive oil, plus extra for the tin and to drizzle
- 250g forced rhubarb, cut into 4 cm pieces
- 1 orange, zested and juiced
- 2 tbsp caster sugar, plus 50g
- 3 large eggs
- 200g light brown sugar
- 100g ground almonds
- 150g self-raising flour
- ¼ tsp fine salt
- 40g flaked almonds
- 1 tsp icing sugar, to dust
- 10 scoops vanilla ice cream, to serve (optional)
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Grease a round 20 cm cake tin with oil and line the base and sides.
Step 2
Place the rhubarb in a roasting tin, pour over the orange juice and sprinkle with the 2 tbsp caster sugar. Roast for 15 mins. Set aside to cool a little. Turn the oven down to 180°C/160°C fan/gas 4.
Step 3
Whisk together the olive oil, eggs, brown sugar and remaining 50g caster sugar with an electric whisk for 5 mins or until the mixture has thickened and the sugar has dissolved. Add the orange zest, ground almonds, flour and salt, and gently fold together until you have a uniform batter with no floury pockets. Gently fold in the cooked rhubarb.
Step 4
Spoon the mix into the cake tin, scatter with the flaked almonds and bake for 1 hr-1 hr 5 mins or until risen and cooked through. Leave to cool a little, then dust with icing sugar and serve warm. If liked, add a scoop of ice cream drizzled with the olive oil. Store leftovers in an airtight container at room temperature for up to 4 days.