Description
A tender British dessert with layers of rhubarb and sweet marzipan, balanced for a tangy-sweet springtime treat. Perfect for showcasing seasonal rhubarb.
Ingredients
Plain flour (200g) – use gluten-free if needed
Caster sugar (200g) – brown sugar adds molasses notes
Marzipan (225g) – store-bought or homemade
Rhubarb (350g) – frozen works if thawed
Flaked almonds (20g) – crushed pistachios for color
Oil (200g) – replace with melted butter
Instructions
Preheat oven to 180°C. Grease 20cm springform pan.
Mix dry ingredients in bowl. Add liquids and mix until smooth.
Roll marzipan on flour-dusted surface. Transfer to pan.
Spoon half batter over marzipan. Add rhubarb and 10g almonds.
Spread remaining batter, add rhubarb and almonds. Cover with foil.
Bake 60 minutes, then remove foil. Continue baking 20-30 minutes.
Insert toothpick to confirm moisture-free center. Let cool 30 minutes before serving.
Notes
Use rhubarb with 2cm stalks for firm texture
Roll marzipan just thick enough to cover bottom (1cm ideal)
Test doneness by tapping base – it should spring back
Cover with foil after 60 minutes to prevent over-browning
Avoid overmixing batter to prevent dense cake
Pre-flute the pan for even baking
- Prep Time: 30
- Cook Time: 90
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 470
- Sugar: 42g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg