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Alison Lambert's classic combination of tart rhubarb with fragrant orange and tangy yoghurt works time and time again.
Rhubarb, orange and yoghurt cake
250g caster or golden caster sugar
300g rhubarb, peeled and thinly sliced
300g self raising flour
pinch of salt
125g plain unsweetened yoghurt
½ tsp vanilla essence
125g unsalted butter, melted (1 Tbsp extra for greasing the tin)
Begin by finely chopping the orange either in a food processor or by hand, but you want the whole orange finely chopped.
Place all the chopped orange into a bowl and add the sugar, cover with plastic wrap and leave out at room temperature overnight. This will soften the orange and all the natural juices will dissolve into the sugar.
The next day:
Preheat the oven to 180degC.
Grease a 20cm round cake tin lightly with butter and round of baking paper.
Mix the rhubarb, flour and salt together.
In another bowl add the eggs, yoghurt, vanilla and butter together until well combined.
Add the orange and sugar mixture and combine once again.
Gently mix through the dry ingredients until just combined.
Pour into prepared tin and bake for 50 minutes or until the centre of the cake is firm to the touch. If you find your cake browning too fast, turn the oven down to 170degC and cover the top of the cake, loosely with tin foil.
Cool for 15 minutes before removing from the tin and cooling completely on cooling rack.