Madison
Ingredients
Method
1.Preheat the oven to 170°C. Butter and line a 22cm springform tin.
2.Beat the butter and sugar in the bowl of an electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla.
3.Fold in the almond meal and sift in the flour, baking powder and salt, mixing gently to combine.
4.Stir through 2/3 of the rhubarb, then spoon the mixture into the prepared tin and smooth the surface.
5.Decorate the top with the remaining rhubarb pieces.
6.Bake for 1 hour and 10 minutes or until a skewer comes out clean when inserted into the centre of the cake.
7.Allow cake to cool in the tin for 5 minutes before brushing generously with the jam and sprinkling with the almonds.
Rhubarb is available all year round. For the best flavour, choose thin, magenta coloured stalks over thicker green ones.
Note
