Rhubarb, marzipan & citrus cake

• softened butter300g g

  plus a little for the tin

• thin-stemmed rhubarb↗400g g

  cut into thick pieces

• golden caster sugar↗350g g
• orange↗½

  zested

• 1/2 lemon↗

  zested

• large eggs↗3
• self-raising flour↗200g g
• fine polenta↗50g g
• ground almonds↗50g g
• baking powder↗1 tsp tsp
• marzipan100g g

  chopped into small chunks

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.

2. 2

   Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.

3. 3

   Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with crème fraîche, or cool completely to serve as a cake. Will keep in an airtight container for three days.