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Rhubarb and Marzipan Citrus Cake

Rhubarb and Marzipan Citrus Cake

Spring has firmly sprung and with it comes the bloom of gloriously pink rhubarb.

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I absolutely love baking with rhubarb, not least because it is so visually appealing. I've used Yorkshire forced rhubarb which has a stronger colour than tender stem but either would work here.

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Rhubarb pairs really well with almond, the sweet, nutty flavour of marzipan against the tangy, tartness of rhubarb.

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The recipe for this rhubarb and marzipan cake is one from BBC Good Food and when I first came across it I was surprised that it was a traybake. It works well, though, as the cake is suitably moist and feels more like a frangipane tart than a cake.

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The cake is nice and light which is, in part, down to the addition of polenta and ground almonds with the flour.

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I haven't adapted the recipe at all except to serve it with mascarpone instead of creme fraiche.

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For the recipe head to BBC Good Food, it is the perfect dessert for these warm evenings now upon us.

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