Orange, Honey & Rhubarb Cake

Orange, Honey & Rhubarb Cake
Orange, Honey & Rhubarb Cake
Serves 8
It's rhubarb season, whoopee! And if I do say so myself this rhubarb cake is a seriously good way to eat this deliciously fruity vegetable. A lot of kids say they don't like rhubarb, and I'll admit that the overcooked, stringy sludge that often ends up at the bottom of a crumble is enough to put anyone off. But the little chunks of rhubarb in this cake compliment the sweetness of the honey and the zing of the orange zest perfectly.
For the cake
  1. 100g unsalted butter (softened)
  2. 75g golden caster sugar
  3. 75g runny honey
  4. 25g full fat natural yoghurt
  5. 3 medium free-range eggs
  6. 150g self-raising flour
  7. 1/2 tsp baking powder
  8. Zest of a large orange
  9. 125g rhubarb (cut into 1cm chunks)
For the syrup
  1. 25g runny honey
  2. Juice of half an orange
  1. Preheat the oven to 180°C (160°C fan) and line a 7 inch cake tin with greaseproof paper
  2. Beat the butter and sugar together in a large bowl until pale and creamy, then beat in the honey and yogurt
  3. Whisk in the eggs one at a time, then gently fold in the flour and baking powder
  4. Mix in the orange zest and rhubarb, then pour the mixture into the prepared tin
  5. Bake for 35 - 40 minutes on a low shelf until a skewer comes out clean
  6. Mix the honey and orange juice together until the honey has dissolved
  7. Whilst the cake is still in the tin, use a fork to poke several holes in the top of the cake, then drizzle over the syrup
  8. Leave the cake in the tin to absorb the syrup until it is almost cool, then transfer to a plate and serve
Cook It With Kids

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