For a special afternoon tea, serve this beautiful cake with a drizzle of orange-rhubarb syrup and softly whipped cream.
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Ingredients
Orange rhubarb syrup
Method
1.Have butter and eggs at room temperature.
2.Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) round cake pan; line base and side with baking paper.
3.Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flour, semolina and buttermilk.
4.Cut rhubarb, diagonally, into 3cm (1¼-inch) lengths.
5.Spread mixture into pan, top with rhubarb; sprinkle with demerara sugar. Bake cake about 1 hour. Stand cake in pan 5 minutes before turning onto wire rack.
6.Meanwhile, make orange rhubarb syrup. Stir ingredients in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, about 10 minutes or until syrup has thickened slightly. Strain into heatproof jug.
7.Invert cake onto serving plate. Pour half the orange rhubarb syrup over cake. Serve cake with remaining syrup, and whipped cream, if you like.
You will need a bunch of rhubarb with about 8 thin stalks. Use the red parts of the stalks for the best flavour. You need 2 large oranges for this recipe. Cake will keep in an airtight container at room temperature for 3 days, or in the refrigerator for 1 week, or in the freezer for 1 month.
Note
