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Waitrose Eggs British Blacktail Free Range Large6s
6sItem price
£2.60Price per unit
43.3p eachThis Diana Henry recipe is a winner for an afternoon tea break. With a sweet and sharp rhubarb centre and a light and fluffy sponge, topped off with flaked almonds, this cake is sure to be a winner with all the family!
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4. Line the bottom of a 20cm springform cake tin with baking parchment then butter the paper and the insides of the tin.
Beat the eggs and sugar with an electric mixer until pale and light, then add the melted butter and vanilla. Fold in the flour, baking powder and salt. Scrape into the prepared tin, toss the rhubarb with the extra 2 tsp of sugar and scatter it on top
Bake for about 40-45 minutes, or until the cake is golden and cooked (test if a skewer comes out clean). Take the cake out of the oven, turn the temperature up to 200°C, gas mark 6 and make the topping. Melt the butter in a small saucepan then stir in the sugar, flour, almond flakes and cream and cook for 3 minutes, until the mixture is bubbling, stirring occasionally
Pour the buttery topping over the cake, spreading it right to the edges. Bake for another 10 minutes. Remove from the oven and leave to sit in the tin for 10 minutes, then run a knife between the inside of the tin and the edges of the cake, unclasp the ring and slide the cake onto a wire cooling rack. Serve warm or at room temperature, with cream or crème fraîche.
Typical values per serving when made using specific products in recipe
Energy | 2,389kJ/ 754kcals |
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Fat | 39g |
Saturated Fat | 21g |
Carbohydrates | 46g |
Sugars | 31g |
Fibre | 2.7g |
Protein | 8.1g |
Salt | 0.8g |
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