Rhubarb Almond Cake

Throughout lockdown, afternoon tea with cake has quickly become a weekday ritual in our little flat. It means I’ve had to learn to bake more and so have been on the lookout for recipes. One morning I visited the open fruit and vegetable stalls in Borough Market and strolled home waving a beautiful bunch of bright pink forced rhubarb. My tendency for hoarding magazines finally came in handy as I stumbled upon this “Rhubarb Almond Cake with Orange” from the Waitrose food issue back in February 2018. The sharpness from the rhubarb was the perfect companion for the dense and buttery almond-flour batter. You can find the recipe on the Waitrose website here - I chose to use orange juice instead of the Grand Marnier, and added chopped almonds on top for extra crunch! When you pour the batter into the tin, it doesn’t look like very much but it rises so don’t worry!