Hazelnut Sponge with baked on top of rhubarb and inverted to reveal the beautiful stalks. Served with a vibrant blood orange syrup.
1. Line and grease an 8-inch cake pan. Sprinkle base with sugar and dollop butter on top. Cut rhubarb stalks to sit snugly next to each other in the base of the pan.
2. Add butter, sugar and orange zest into the bowl of a stand mixer fitted with the paddle attachment, and beat for 4 minutes until pale and creamy. Add in the vanilla extract and eggs one at a time beating between each addition.
3. In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Add half into the batter and mix, then add the milk and chopped rhubarb and mix again, finishing off with the last of the flour mix.
4. Spoon batter into the cake pan over the top of the rhubarb and level off with the back of a spoon. Bake for 50 minutes until golden and a toothpick inserted into the centre comes out clean.
5. Heat blood orange juice and sugar on the stovetop for ten minutes until it reduces and thickens. Skim off any skum. Once the cake has baked, remove from the oven and leave to cool for ten minutes, then invert on a serving plate and remove the paper. Pour syrup over the top.
Enjoy! Head to www.emmaduckworthbakes for more delicious dessert recipes.