Summer Rhubarb & Plum Cake

Tue, 22 June 2021

Aisling Larkin is back in the Six Kitchen this evening to create a delicious Summer Rhubarb & Plum Cake

Ingredients:

Rhubarb, Orange & Vanilla Filling:
400g rhubarb
Zest juice of 1 orange
80-100g castor sugar
1 tsp vanilla bean paste
Optional: 100g rhubarb and strawberry jam

Cake:
125g plain flour
100g ground almonds
1 tsp baking powder
¼ tsp salt
1 tsp vanilla bean paste
120mls milk
2 large eggs
200g caster sugar
150g butter

Tin:
23cm spring form cake tin

Method:

Preheat the oven to190? fan. Cut out a circle of parchment paper and line the tin with it.

To make the rhubarb filling:
Roughly chop the rhubarb into 2 cm pieces. Place the rhubarb in a medium saucepan with orange zest, juice, vanilla and sugar. Bring to the boil for 10-12 minutes until the rhubarb is softened and there is a thick mixture of a puree and pieces of rhubarb.
(Optional: Allow to cool a little and stir in 100g rhubarb jam)

To make the cake:
Whisk together all the ingredients, using the ‘all in one method’ to create the cake, for about 1 minute until all combined and a smooth paste forms.
Spoon ½ the mixture in to the base of the tin. Then dollop in the rhubarb, orange and vanilla filling. Spread it all around leaving about a 3 cm border around the edge.
Spread the remaining cake mixture on top of the rhubarb.
Cut the plums in half, twist and cut each plum into 6-8 little wedges. Place the plum pieces skin side down around the edge of the cake working in a spiral shape inwards.
Bake in the oven for 1 hour 10 minutes. Turn down to 180? fan after 30 minutes.

Allow the cake to cool in the tin, peel back the parchment paper. Run a knife along the edge and lift it off the base of the tin. Dust with a little icing sugar.

Serve the cake a little warm with an orange blossom mascarpone.
Enjoy.