Description
Rhubarb upside down cake by Jamie Oliver brings sweetness and tang to dessert lovers. British culinary magic combines seasonal produce with classic baking technique for a memorable treat you’ll savor to the last crumb.
Ingredients
Scale
- 400 g (14.1 oz) forced pink rhubarb
- 3 large eggs
- 180 g (6.3 oz) Greek yogurt, plus extra for serving
- 100 g (3.5 oz) ground almonds
- 180 g (6.3 oz) self-raising flour
- 180 g (6.3 oz) caster sugar, plus 1 tbsp
- ½ tsp baking powder
- 3 tbsps ginger preserve
- 1 orange
- olive or sunflower oil
Instructions
- Preparation Setup: Configure oven to 170°C (338°F), gas mark 3, with fan setting at 150°C (302°F). Line a 23-centimeter deep spring-form round cake tin completely with baking parchment.
- Rhubarb Arrangement: Spread ginger syrup across the pan’s base. Create an elegant, overlapping layer of rhubarb slices, varying their lengths to cover the entire surface.
- Batter Creation: Combine orange zest, granulated sugar, all-purpose flour, baking powder, ground almonds, whole eggs, plain yogurt, vegetable oil, and sea salt in a large mixing bowl. Whisk ingredients until achieving a smooth, homogeneous mixture.
- Baking Process: Pour batter evenly over the rhubarb layer, maintaining the initial arrangement. Transfer to preheated oven and bake for 45-60 minutes until golden-brown. Verify doneness by inserting a clean knife into the center – it should come out clean.
- Cooling and Resting: Remove from oven and let the cake rest in the tin for 10 minutes to set and cool slightly. Meanwhile, prepare the citrus glaze by simmering fresh orange juice and sugar in a small saucepan until it reduces to a glossy, thickened syrup.
- Presentation and Finishing: Carefully invert the cake onto a serving plate, removing the baking parchment to reveal the rhubarb pattern. Generously drizzle the orange syrup over the warm cake, allowing it to penetrate the layers. Allow to cool for an additional 15-20 minutes before serving. Optional: Accompany with a dollop of Greek yogurt for extra indulgence.
Notes
- Prep Surface Strategy: Create an even, attractive rhubarb base by slicing stalks in varied lengths and overlapping them carefully to ensure complete pan coverage.
- Temperature Precision: Use exact oven settings (170°C/338°F) and consider fan options to guarantee consistent cake texture and prevent uneven baking.
- Moisture Check Technique: Test cake doneness by inserting a clean knife into the center – no raw batter means perfect baking, indicating a fully cooked interior.
- Cooling Sequence: Allow cake to rest inside the tin for 10 minutes after baking, then carefully invert onto a serving plate to maintain the delicate rhubarb design and prevent structural collapse.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 362
- Sugar: 34 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 93 mg