A sweet, moist and fruity cake with a crisp and crunchy almond topping.
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Prep Time 1hr20mins
Cook Time 25mins
Total Time 1hr45mins
Course Baking, Dessert
350grhubarbcut into chunks
100gdried mango pieces
200ggolden caster sugar
grated zest and juice of half an orange
50gchopped white chocolate
25glight muscovado sugar
grated zest of half an orange
Mix the rhubarb with 50g of the caster sugar and the orange zest, then set it aside for an hour, giving it a stir or two.
Cut the mango pieces into small bite sized chunks and cover with orange juice, leave to soak for at least an hour.
Pre-heat the oven to 190/gas 5 and grease and line a 23cm loose-bottomed cake tin.
Cream the butter and remaining 150g sugar until light and fluffy.
Drain any remaining orange juice from the mango pieces and add to the butter and sugar with the eggs, baking powder, flour and ground almonds and beat gently until smooth. Stir in the chopped white chocolate.
Turn into the tin and level with a spoon. Spoon over the drained mango pieces, drain the rhubarb and spoon the chunks over the cake. Bake for 25 minutes.
Meanwhile, make the topping by melting the butter and stirring in the sugar, zest and almonds.
Take the cake out of the oven, reduce the temperature to 180/gas 4, sprinkle the topping over it and quickly replace it in the oven for another 15-20 minutes until firm in the centre.
Cool in the tin for 20 minutes or so before transferring to a rack. Dust with icing sugar and serve warm or cool with thick cream.
Adapted from Good Food Magazine via Yum Yum Bubblegum