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Rhubarb and Amaretti Cake
Ingredients
  • 225 g (2 cups + 1 tsp) unsalted butter room temperature
  • 200 g (1 cup) golden caster or granulated sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • finely grated zest of two oranges
  • 200 g (2 ½ cups) ground almonds/course almond meal
  • 50 g (½ cup minus 1 tbsp) plain (all-purpose) flour
  • 1 tsp baking powder
  • 8 amaretti biscuits roughly crumbled
  • 1 to 2 sticks of rhubarb sliced in half lengthways and cut into 16 x 6 cm pieces
  • 1 tbsp granulated sugar for sprinkling
  • subheading: Glaze:
  • juice of 1 orange
  • 1 fresh sprig of rosemary
  • 2 tbsp granulated sugar
  • subheading: To Serve:
  • 240 ml (1 cup) double (heavy) cream
  • 2 tbsp confectioners' sugar
  • 2 tsp amaretto
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