CAKE IN THE HOUSE

Get the most from the forced rhubarb around this month with this sweet cake made for sharing

Photography: Anders Schønnemann

RHUBARB AND MARZIPAN CAKE Serves 12 150g butter (softened)150g caster sugar150g marzipan3 medium eggs50-75g plain wheat flour3-4 rhubarb stalks, washed30g granulated sugar, plus extra for dusting the tin10 sprigs lemon thyme, rinsed and roughly chopped 1 Preheat the oven to 170C/Fan 150C/ Gas 3. Cream the butter, caster sugar and marzipan together until smooth, then add the eggs one at a time until combined. Fold in the flour and stir. 2 Meanwhile, grease a spring-form cake tin with a little butter, then sprinkle the inside of the tin with some sugar so that it sticks all the way around. This helps the baked cake to slip from the tin and gives it a caramelised surface. Spoon or pour the cake mixture into the tin. 3 Cut the rhubarb stalks into 1-2 cm chunks and place…

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The Simple Things (Digital) - 1 Issue, February 2022

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