Rhubarb and Marzipan Cake
This Rhubarb and Marzipan Cake is a simple dessert that you can whip up in no time at all. Serve with whipped cream and powdered sugar!
Servings: 12
Equipment
- Mixing bowls
- Microplane
- Stand or hand mixer
- 9x13-inch baking pan
Ingredients
- 2 cups diced fresh rhubarb
- 1 3/4 cups granulated sugar divided
- 1 1/4 cups unsalted butter softened
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh orange zest
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups self-rising flour *see note
- 1/4 cup fine cornmeal
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 3.5 ounces marzipan diced
- 1/2 cup sliced almonds
- Powdered sugar for dusting
- Fresh whipped cream for serving
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan and set aside.
- In a small bowl, toss together the rhubarb with 1/4 cup granulated sugar and allow to macerate for 30 minutes.
- In a large bowl, cream together the butter, remaining sugar, lemon zest and orange zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Add the flour, cornmeal, almond flour, and baking powder and stir until just combined. Fold in the diced marzipan along with half of the rhubarb (with any of the accumulated juices). The batter will be thick.
- Transfer the batter to the prepared baking pan and spread out into an even layer. Top with the remaining rhubarb and sprinkle with the sliced almonds. Bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 45 to 50 minutes.
- Remove from the oven and allow to cool for 10 minutes before slicing and serving. Serve warm with a dusting of powdered sugar and a dollop of fresh whipped cream. Enjoy!
Notes
Adapted from BBC Good Food.
*Note: If you don’t have self-rising flour at home, you can make it at home rather easily. For every cup of all-purpose flour, mix in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. So for this recipe you’ll need, 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder and 1/2 teaspoon salt.