The 1st August was ‘forage in the pantry’s’ 1st Birthday, hurrah! Some spritely rhubarb was nestled patiently outside in the garden so I stole it for this sweet celebration cake. However, cake, torte or tart- I don’t know? It has an impressively gooey and unthinkably moreish texture with a layer of juicy rhubarb and a sinful almond paste spooned slutily on top. But, regardless, its one of those recipes that surprises me with its flavour every time I make it (and equally makes me angry as I merrily start and get everything ready only to get to the step that says ‘leave to dry overnight’ which I always seem to forget). It has a very moist texture and, like I say, the recipe suggests leaving the rhubarb to drain overnight once cooked. I was too impatient and left it a hour or so which was effective but it was very gooey but still delicious. I thought however, that this recipe was finally worth sharing as it was first kindly shared with me a while ago.
- 1kg rhubarb, chopped
- 300g caster sugar
- 1 cinnamon stick
- 300g amaretti biscuits
- 175g butter
- 90ml Amaretto liqueur
- 3 eggs
- 40g plain flour
- Icing sugar to serve
- Mascarpone and ground cinnamon to serve
- Place the chopped rhubarb, 250g caster sugar, the cinnamon stick and a splash of water in a pan and simmer until tender but chunky. Drain the rhubarb in a sieve to dry out the mixture and set aside covered overnight. (Or for at least 1-2 hours if you can’t resist or want a moisture texture). You want a fairly dry soft rhubarb compote that won’t add to much moisture into the cake.
- Preheat the oven to 170°C and line a 23cm spring form tin.
- Place the amaretti biscuits in a food processor and blitz to fine crumbs. Add the diced butter, amaretto, eggs, the remaining sugar, and the flour. Blitz to combine to a blended paste and chill.
- Spoon half the mixture into the lined tin, top with the rhubarb and then top with the remaining almond paste and smooth and level off.
- Bake for 30-50 minutes until golden and firm to touch. Depending on how wet the rhubarb was it may vary on the timing.
- Leave to cool before dusting with icing sugar. Serve with a generous spoonful of sweetened and cinnamon speckled mascarpone. (Keep in the fridge as it is very moist and will go off quickly- especially in this weather!)
