Description
Delicious Rhubarb Marzipan Cake for Ultimate Comfort Baking. This Rhubarb Marzipan Cake combines tartness with sweetness for a delightful dessert experience.
Ingredients
Scale
- 200 g plain flour (all-purpose)
- 1.5 tsp baking powder
- 200 g caster sugar
- 1 tsp pure vanilla extract
- 3 medium eggs
- 200 g neutral-tasting oil (or butter)
- 350 g rhubarb (trimmed and cut)
- 225 g marzipan
- 2 tbsp icing sugar
- 20 g flaked almonds
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4.
- Line a 20cm springform pan with baking paper.
- In a large bowl or food processor, combine flour, baking powder, and sugar. Add eggs, oil, and vanilla, mixing until smooth.
- On a work surface dusted with icing sugar, roll out the marzipan into a circle that matches your pan.
- Spoon half of the cake batter into the prepared pan, then scatter over half of the chopped rhubarb.
- Lay the rolled marzipan on top of the first batter layer, followed by the remaining cake batter.
- Sprinkle the remaining rhubarb and flaked almonds over the top.
- Bake for 1 hour 20-30 minutes, covering with foil for the first 60 minutes.
- Test for doneness using a skewer; let the cake cool in the pan for 30 minutes.
- Transfer the cake to a wire rack to cool completely and dust with icing sugar before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Rhubarb Marzipan Cake