I first made this for a charity cake sale (hence the chintzy plate and doily), and since I was doing a couple of cakes, I decided I wanted to make one that was the sort of plain-looking, old-fashioned cake of which you might have a slice with a (china) cup of tea. I had settled on the Winter Plum Cake from Nigella’s How to be a Domestic Goddess, since it, to my mind, fitted the bill here, and I quite wanted to try it anyway, but ended up plumping for rhubarb when I couldn’t find a tin of plums at the supermarket. Serendipity, perhaps, since this was perfect as is. The original also calls for icing, which I dispensed with in favour of a flaky, sugary crust, although should you wish to ice this, leave off the tablespoon of sugar before baking – 160g of unrefined icing sugar made into a runny icing with a tablespoon or two of hot water should give you enough fudgy icing to thinly cover, once the cake is completely cooled. If it is in season, I suspect you could replace the tinned rhubarb with the same quantity of fresh rhubarb, stewed with a little sugar and water until soft.
Adapted from the Winter Plum Cake on p37 of Nigella Lawson’s How to be a Domestic Goddess
539g tin of rhubarb (to give 245g drained weight – I have no idea why these are sold in such random sizes)
125g plain flour
2 teaspoons baking powder
75g ground almonds
125g butter, softened
125g soft light brown sugar
1 scant teaspoon almond extract
1 heaped tablespoon caster sugar
Preheat the oven to 170 C / 150 C fan and butter and line a 20cm springform cake tin.
Drain the rhubarb, chop it into 1.5cm chunks, then leave it in a sieve to drain some more. Mix the flour, baking powder and ground almonds together. Cream the butter and sugar until light and fluffy, then beat in the eggs, one at a time, adding a spoonful of the flour mixture after each. (This helps to prevent curdling.) Beat in the almond extract and then fold in the rest of the flour mixture. Finally, fold in the rhubarb chunks. Tip into the prepared tin, and smooth out the top a little. Sprinkle over the caster sugar, and bake for about an hour. (If it isn’t yet coming away from the edges, of a cocktail stick doesn’t come out more or less clean, then it may need up to an extra 15 minutes.) Leave it to cool in the tin, on a wire rack, for ten minutes before turning out onto the rack.
Makes 6 – 8 slices.