This Rhubarb and Amaretti Cake is a moist, orange-infused almond cake with juicy rhubarb and amaretto cream.
A perfect accompaniment to your afternoon cup of tea – this cake is full of vibrant spring flavours.
I spotted this recipe whilst perusing through Delicious Magazine last week. I’m a bit of a hoarder when it comes to food magazines, and I still get a buzz when Delicious or Good Food arrives through the letterbox. I’ve got hundreds of copies stashed on various bookshelves, and they’re slowly taking over the conservatory.
I do go back and look at old copies every now and then, but probably not enough to justify keeping them all….
Once our extension works starts in the next month or so, I’ve got a horrible feeling I’m going to have to part with most of them during the de-cluttering process (boo hoo!!).
So for once, I saw a recipe, got the ingredients and made it – rather than stashing it away to make letter (probably never to see the light of day again).
And let me tell you, this cake (or tart? I suppose technically it’s a cake because it has no crust, but it’s baked in a flan dish, which almost makes me want to call it a tart) is so tasty!
Big pieces of fresh rhubarb resting prettily on top of an orange and almond base; An almond base that’s got crushed amaretti biscuits mixed in!! Such a great idea!
I went with the suggestion in the magazine of serving this with some sweetened whipped cream, spiked with a little amaretto (love amaretto, but it only seems to come out either at christmas, or when I’m making homemade amaretti or peach and almond tart).
The top is brushed with a syrup made of orange juice and sugar that’s been infused with fresh rosemary. Usually I’m not keen on rosemary (reminds me of eating soap), but it works well in the syrup – giving it a nice tang – without the soapiness.
I hope you like my Rhubarb and Amaretti Cake, If you are like me and LOVE amaretti then you need to check out my amaretti cookies, they are divine.
Are you a food magazine hoarder too? I’d love to hear of any great recipes you’ve made from a mag lately.
This is adapted from a recipe from May 2016 edition of Delicious magazine.
The Rhubarb and Amaretti Cake Recipe:
Rhubarb and Amaretti Tart
- 225 g unsalted butter room temperature
- 200 g golden caster or granulated sugar
- 1 tsp vanilla extract
- 4 medium eggs
- finely grated zest of two oranges
- 200 g ground almonds/course almond meal
- 50 g plain/all-purpose flour
- 1 tsp baking powder
- 8 amaretti biscuits roughly crumbled
- 1-2 sticks of rhubarb sliced in half lengthways and cut into 16 x 6 cm pieces
- 1 tbsp granulated sugar for sprinkling
- Juice of 1 orange
- 1 fresh sprig of rosemary
- 2 tbsp granulated sugar
- 240 ml 1 cup double (heavy) cream
- 2 tbsp confectioners' sugar
- 2 tsp amaretto
- Preheat the oven to 170c
- Cut the butter into chunks and place in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
- Add in the vanilla extract, then whisk again whilst adding in the eggs, one at a time.
- Stir in the orange zest, then fold in the ground almonds, flour, baking powder and amaretti biscuits. Spoon into a 23cm loose-bottomed flan tin. Level the mixture with the back of a spoon.
- Arrange the rhubarb in a spoke pattern. Push in lightly, but not all the way - as the cake will rise around the rhubarb.
- Place in the oven to cook for 35-40 minutes - until and inserted skewer comes out clean.
- Take out of the oven, then leave to cool in the tin for 20 mins, before removing and placing on a rack to cool completely.
- Whilst the cake is cooling, make the glaze by placing the glaze ingredients into a small saucepan and bringing to the boil. Continue to bubble until the mixture reduces by half (about 6-8 mins).
- Brush the syrup over the top of the cake.
- Whip the cream and the confectioners's sugar together until thick and billowy (but not stiff). Stir in the amaretto and serve with the cake.