When it comes to grams versus cups in recipes, some baking requires very precise measurements. To measure, I like to place the bowl straight onto the scales to save moving ingredients around — and save on dishes!
RHUBARB AND ORANGE CAKE RECIPE
Serves 8
2 sprigs rosemary
220g butter, softened
¾ cup sugar
1 tsp vanilla essence
3 eggs
120g ground almonds
120g flour
120g polenta
1 tsp baking powder
Zest of 1 orange
Topping
250g rhubarb, sliced 3cm pieces (roughly 6 stalks)
3 Tbsp caster sugar
2 Tbsp orange juice
- Preheat the oven to 160C. Line a 20cm tin with baking paper.
- Remove the leaves from 2 sprigs of rosemary and chop very finely.
- Beat the butter and sugar until light and creamy. Add the vanilla and eggs, one at a time, beating well.
- Fold in the almonds, flour, polenta, rosemary, baking powder and orange zest, and mix well. Spoon into the tin and smooth the top. Mix the rhubarb and 2 tablespoons sugar in a bowl, then arrange them on top of the batter.
- Bake for 1 hour and 10 minutes or until a skewer comes out clean. Remove the cake from the oven.
- Combine the remaining sugar and 2 tablespoons of orange juice and microwave for 40 seconds. Brush over the top of the cake while warm, then cool in the tin.
