Forced rhubarb is everywhere this month. Make the most of it with this pretty cake made for sharing
Serves 12
150g butter (softened)
150g caster sugar
150g marzipan
3 medium eggs
50-75g plain wheat flour
3-4 rhubarb stalks, washed
30g granulated sugar, plus extra for dusting the tin
10 sprigs lemon thyme, rinsed and roughly chopped
1 Preheat the oven to 170C/Fan 150C/ Gas 3. Cream the butter, caster sugar and marzipan together until smooth, then add the eggs one at a time until combined. Fold in the flour and stir.
2 Meanwhile, grease a spring-form cake tin with a little butter, then sprinkle the inside of the tin with some sugar so that it sticks all the way around. This helps the baked cake to slip from the tin and gives it a caramelised surface. Spoon or pour the cake mixture into the tin.
3 Cut the rhubarb stalks into 1-2 cm chunks and place in a bowl. Toss the pieces in the granulated sugar, then spread the rhubarb across the top of the cake mixture, pressing a few pieces down into the batter.
4 Sprinkle the lemon thyme over the cake and bake for 30–35 mins.
5 Remove from the oven and allow to cool before serving with yogurt, whipped cream or ice cream.
Cook’s note: The cake can be made the day before serving as it retains moisture and freshness well.
This recipe is our ‘Cake in the House’ recipe for February. It’s taken from Nordic Family Kitchen by Mikkel Karstad (Prestel). Photography by Anders Schønnemann.
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