Recipe taken from The Great British Farmhouse Cookbook, by Sarah Mayor, available downstairs in the shippon for £20.00
- 250g prepared rhubarb, cut into 4cm lengths
- 350g golden caster sugar
- finely grated zest and juice of 1 large orange
- 200g skinned hazelnuts
- 150g self-raising flour
- 1 tsp baking powder
- 300g Carron Lodge, unsalted butter, softened
- 4 medium Low Sizergh Farm free-range eggs
For the topping
- 50g Carron Lodge butter
- 50g light muscovado sugar
- ½ tsp ground ginger
- 100g skinned hazelnuts, roughly chopped
1. Mix the rhubarb with 50g of the caster sugar and half of the orange zest. Cover and set aside for 20 minutes. Grease a 20 x 25cm shallow cake tin and line with baking paper. Preheat the oven to 190°C/Gas 5.
2. Put the hazelnuts into a food processor and whiz until finely chopped. Add the flour and baking powder and whiz together until very finely ground.
3. Cream the butter, remaining sugar and orange zest together until pale and fluffy. Beat in the eggs one at a time, then fold in the hazelnut and flour mixture and 4 tablespoons of the orange juice. Spoon the mixture into the prepared cake tin and level the surface, then spoon the rhubarb pieces evenly over the top. Bake for 25 minutes.
4. Meanwhile, for the topping, melt the butter in a small pan, then stir in the sugar, ground ginger and hazelnuts and mix together well.
5. Remove the part-cooked cake from the oven and scatter the topping evenly over the top. Return the cake to the oven, reduce the oven temperature to 180°C/gas 4 and bake for a further 20 minutes, until a skewer inserted into the centre of the cake comes away clean. Leave to cool in the tin, then remove and serve cut into squares.