Rhubarb, Orange & Olive Oil Cake
The perfect sweet for afternoon tea or merenda
When afternoon hunger strikes, indulge in a piece of this wholesome cake. In Italy, afternoon tea or la merenda is the perfect time to enjoy something sweet like yoghurt, frutta, biscotti or a slice of crostata or torta. This rhubarb cake recipe is a healthier option that still satisfies a sweet tooth. Opt for organic ingredients where possible, especially when it comes to free-range eggs, fruit, milk and flour.
The wholemeal flour used here makes a small slice filling and would even make a nice Italian style breakfast. The almond meal is the key to creating a nutty, moist texture. Amaretti are a typical Italian biscuit made with almonds and amaretto liquor and are available at Italian grocers and specialty stores. They are light and crunchy with a similar texture to a merengue. You can leave this ingredient out as well as the dusting of icing sugar at the end if you want to keep it sugar free. When using ripe, in-season oranges combined with the honey there is plenty of natural sweetness on its own. The rhubarb is the perfect tart finish on top.
In Italy, produce markets are a lot more common than in other places around the world. Whether it’s a small country town or a major city, you are likely to find a farmers market most days of the week if not every day. In a city like Milan, every neighbourhood will have a market at some stage during the week and you will find the same vendors that do the rounds at each market so you get to know your producers and which ones sell the sweetest cherries or the crunchiest apples. The most exciting time is when the season changes and all of a sudden there is an entirely new selection of ingredients to choose from and it’s time to get inspiration for new things to cook! Oranges and rhubarb can both usually be found growing during spring depending on the variety of orange. I always look out for local honey at markets as it always tastes better than the supermarket brands.
Enjoy this cake on a Sunday afternoon.
A domenica…
Ingredients
2 cups wholemeal flour
1 cup almond meal
½ cup finely crushed good quality Italian amaretti biscuits*
2 tsp baking powder
½ tsp salt
4 eggs
1 cup honey
1 cup extra virgin olive oil
rind of 3 oranges (should be in season and ripe)
juice of 2-4 oranges depending on the size (should equal about 1 cup juice)
3 long sticks of rhubarb
icing sugar, to dust*
*Can be omitted for a healthier version.
Method
Heat oven to 160C. Grease and line a 22cm round, spring form cake tin.
Cut rhubarb into desired lengths to use for decoration on top of the cake and set aside for later. You can use the shape of the empty tin as a guide
If using the amaretti biscuits, crush them inside a paper bag or tea towel until they form a course crumb. Whisk the dry ingredients (flour, almond meal, baking powder, biscuit crumb and salt) in a large bowl.
In a separate bowl, whisk the eggs and honey together until well combined and lightly aerated, then add the olive oil, orange juice and rind. Whisk to combine.
Gently fold the dry mixture into the wet mixture until just combined, then transfer the mixture to the baking tin.
Gently arrange the rhubarb in your desired formation on top of the mixture. Don’t apply pressure or push down on the pieces as this will cause the mixture to cover them when it rises.
Bake for 1 hour or until cooked through (a skewer inserted into the cake should come out dry). Remove from the oven and allow to cool completely. Run a skewer or knife around the edge of the tin before removing. Dust with icing sugar to serve.
