This sweet traybake sees a classic vanilla sponge topped with marmalade-spiked rhubarb for a delicious afternoon treat.
Priory Farm Orange and Whiskey Marmalade
For the cake batter:
300g soft margarine
250g caster sugar
Zest of 1 orange
50g soft light brown sugar
6 medium eggs
300g self raising flour
1/2 tsp nutmeg
For the rhubarb compote:
300g forced rhubarb, sliced into 2cm pieces
1 vanilla pod
1 orange zest and juice
100g caster sugar
For the marmalade glaze:
3 tbsp Priory Farm Orange and Whiskey Marmalade
1 tsp water
All ingredients are available to purchase in our Farm Shop
Preheat oven to 160’c fan.
Beat the both the sugars and the margarine until light and fluffy, then add the orange zest and one egg at a time, along with a few tbsp of flour per egg. Add any remaining flour and the nutmeg and beat until smooth.
Pour the batter into a lined baking tin and bake for approximately 35minutes or until a skewer comes out clean.
Whilst the cake is baking, make the rhubarb compote. Put the sugar in a pan and add 30ml water. Bring to a simmer, once it starts bubbling vigorously, take off the heat, add the rhubarb and stir to coat evenly.
Add the orange zest, juice and vanilla, then put a lid on the pot and gently cook on a low heat for 10-15 minutes, stirring occasionally.
Once the rhubarb is soft but not totally broken down, pour it out the pot onto a tray to cook down quickly.
To make the glaze, in a small dish warm the marmalade and water up and mix until smooth.
Once the cake has come out the oven and cooled, brush the top of the cake with the glaze, be generous with this and allow the glaze to soak into the cake. Top the cake with the compote and a dusting of icing sugar.