Anna Cairns Pettigrew’s mouth-watering rhubarb cake, with a golden sponge (thanks to the semolina) and tangy rhubarb soaked in sweet amaretto syrup, will have you and your guests reaching for seconds!
Preparation time: 35 minutes
Cooking time: 1 hour
Ingredients
- 310g (11oz) caster sugar, divided
- 1 lemon, juice and zest of
- 3 tbsp amaretto
- 200g (7oz) rhubarb, washed, trimmed and sliced into 2cm (¾in) pieces
- 160g (5½oz) shelled pistachios, finely ground in food processor, plus extra to decorate
- 150g (5¼oz) plain flour
- 90g (3oz) semolina
- 2½ tsp baking powder
- 150g (5¼oz) butter, softened, plus extra to grease
- 3 large eggs
- 30g (4½oz) yogurt
- Put 175g (6oz) of the caster sugar, the lemon zest, juice and 150ml (5fl oz) water in a small saucepan over a medium heat. Stir until the sugar dissolves, then increase the heat to high and bring to the boil. Reduce the heat to medium and simmer until the syrup thickens (about 5-10 minutes). Turn off the heat, then spoon half the rhubarb into the hot liquid (the nicest pink looking bits) and the amaretto, then set aside to cool.
- Heat the oven to 180C/fan 160C/gas 4. Grease and line the bottom and sides of a springform tin.
- Mix the flour, semolina and baking powder in a large bowl, then stir in the ground pistachios.
- In a separate bowl, use an electric mixer to beat the butter and remaining 135g (4¾oz) sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the flour mixture and yogurt until fully incorporated, then add the remaining rhubarb pieces. Spoon the cake mixture into the prepared tin and smooth the top.
- Bake in the oven for 45 minutes to an hour or until a skewer pushed into the centre comes out clean.
- While the cake is still hot, use the skewer to pierce holes all over the surface. Pour the rhubarb/amaretto syrup over the cake, reserving the soaked rhubarb. Set aside to cool in the tin.
- Transfer the cake to a serving plate just before serving and and top with the reserved rhubarb and extra chopped pistachios.
