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Rose Rhubarb Orange Cake

If you love rhubarb, you’ll fall in love with this French Rose Rhubarb Orange cake.  It’s on the same lines as this  easy sticky almond and lemon cake yet made extra moist with a little rhubarb pre-roasted in fresh orange with a subtle hint of rose. The welcome timing of rose and rhubarb season is also perfect for celebrating Mother’s Day.

Rose Rhubarb Orange Cake

Rhubarb & Rose Recipes

By now, you may have noticed I adore rhubarb and rose together. I even wear a French perfume of the two together – it’s glorious. To taste the two, have you tried this rhubarb and rose sorbet or this rhubarb, rose and hibiscus jam?

It doesn’t just stop at roses: in my second book, ‘Teatime in Paris‘, I also have a recipe for Rhubarb and Poppy macarons. Poppy is a particularly French sentimental flavour, associated with French childhood bonbons or sweeties (you’ll find the extract in speciality stores, such as Deco Relief in Paris. See stockists here.) I loved discovering that it totally worked with rhubarb.

Rose Rhubarb Orange Cake

A Yearlong Tip for Rhubarb Fans

For fans that find the rhubarb season FAR TOO SHORT, make batches of this delicious rhubarb compote and freeze it in jam jars.  I often make it without the ginger, infusing a fruity hibiscus teabag in it to pink it up and add a touch of rose water. So, when rhubarb is well out of season, omit the roasted rhubarb step in this Rose Rhubarb Orange Cake and serve it with your defrosted rhubarb compote – it’s the best combination ever!

What’s more, this cake is pure heaven served with rose macarons, lemon or almond macarons (recipes in Mad About Macarons) – or sublime with rose and orange blossom macarons (recipe in Teatime in Paris).

While developing the recipe, I based it on the lines of a French financier style teacake (also in Teatime in Paris) but reduced the butter and added egg whites to lighten it up a bit for a bigger cake. It’s also reduced in sugar as much as I dare but, of course add a little more, if you do prefer it slightly sweeter.

Rose Rhubarb Orange Cake

French Rose Rhubarb Orange Cake

More Rhubarb Recipes

My Grandpa’s favourite pudding was Rhubarb and Custard and there’s nothing much to beat it, especially with delicious memories of growing up in Scotland.  We loved putting ginger with rhubarb, from jams to compotes, but the various combinations or just pure rhubarb on its own is fabulous.  Check out my UK blogger friends’ rhubarb recipes too – they also write out their recipes by weight (grams/ounces):

rose rhubarb orange cake

Rose Rhubarb Orange Cake

Rhubarb, Rose and Orange Cake
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins
 

Celebrate rhubarb and rose season with this financier style rose rhubarb orange cake, an easy French teatime treat with reduced sugar, making it also ideal for breakfast or brunch - or dessert served with rhubarb compote and some rose macarons.

Course: Breakfast, Dessert, teatime
Cuisine: French
Keyword: French rhubarb cake, rhubarb cake, rhubarb financier, rhubarb recipes, rhubarb rose orange
Servings: 12 people
Calories: 270 kcal
Author: Jill Colonna
Ingredients
Roasted Rhubarb with Rose and Orange
  • 2 sticks rhubarb, cut into small pieces
  • 1 large unwaxed orange, juice (organic)
  • 1 tsp rose water
  • 1 tsp of the grated zest (below)
  • 2 tbsp cane sugar
Almond Cake
  • 110 g (4oz) butter, softened (unsalted)
  • 100 g (3.5oz) sugar
  • zest from 1 large unwaxed orange organic
  • 2 large eggs organic
  • 75 g (3oz) egg whites (from 2 eggs)
  • 200 g (7oz) ground almonds (almond flour)
  • 35 g (1.5oz) plain flour (all-purpose)
  • 1 tsp baking powder
  • slivered almonds, for sprinkling (optional)
Instructions
Roasted Rhubarb
  1. Preheat oven to 180°C/160°Cfan/360°F/Gas 4.  Line a 23cm non-stick cake tin with parchment paper.

  2. Wash rhubarb, cutting off the extremities and cut into 5cm sticks. Place in a non-stick roasting tin with 1tsp of the orange zest and all the juice. Add rose water and sprinkle over rhubarb with cane sugar. Roast until soft for 10 minutes. Set aside to cool.

Almond Cake
  1. In a large bowl, cream together the butter and sugar until pale and fluffy - either using a ballon whisk o mix together in a mixer.

  2. Gradually whisk in the orange zest, eggs, whites, ground almonds, flour, baking powder until mixed together.

  3. Place the roasted rhubarb in the bottom of the cake tin and top with the mixture.  Sprinkle over the slivered almonds, if using, and bake for 25-30 minutes until golden.

  4. Leave to cool in the cake tin for 10 minutes then remove and cool on a wire rack.  Brush over the rhubarb, orange and rose juices from the roasting tin onto the cake.

Recipe Notes

Store in a cool, dry place. Can keep for up to 5 days and also good for freezing.  Excellent served for breakfast or teatime with rhubarb compote.

NUTRITIONAL INFORMATION: 270 Calories per portion; 6g protein; 17g carbohydrates; 20g fat.

Jill Colonna

MadAboutMacarons.com

Are you on Pinterest? Then pin this for later. Sending you sweet wishes and peony roses from Paris!

Rose Rhubarb Orange Cake

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Pink Macarons for Breast Cancer Awareness

Who could resist this month’s MacTweet challenge?  To support this month’s Breast Cancer Awareness in the USA, MacTweets proposed a in the pink theme for macarons.  If you haven’t already seen Jamie and Deeba’s site, MacTweets, and you’re making macarons like crazy, then I strongly urge you to join in the fun each month.  It’s totally inspiring.  It also gives you an excuse to make macarons or a particular flavour, should you so happen to be lost for choice.  Believe me, as a macaron addict, you can become overwhelmed with choices at times!

Pinktoberish for your macarons, girls?

When this image of Doris Day flashed up on MacTweets, I had a rush of nostalgia. It’s one of the rare occasions I was allowed to stay up late to watch films such as Pillow Talk when I was still proudly displaying milk teeth. Doris just made everything dazzingly right.

At the local rose boutique in St Germain-en-Laye

What’s not right, however, is that in this day and age, we still need to raise awareness about breast cancer. It continues to kill and a cure needs to be found.  God knows how many of our lives have been affected by cancer. More thorns arrived in our lives at home last month, when news of an old friend was taken away by this creepy disease, leaving her two children behind. She was only 46. Last year it was my aunt who not only left us, but Suffered. You couldn’t even wish that on your worst enemy.

Fortunately, I know of friends who have had some form of breast cancer, but they have ended up happy stories simply since it was caught early via regular check-ups.

Back to the pink. I nearly always have a stock of rose macarons in my freezer macaron bank, as plain rose (or pétales de rose as Ladurée calls it ;-)) is one of our favourites.  But for Mactweets, as before, I wanted to come up with something new – or at least presented differently.

Then in the foreign food section at our supermarket last week, Basset’s Liquorice Allsorts literally jumped out at me. When I grabbed a bag crammed in the edge of the shelf, the whole box of about 50 packets landed at my feet.

This had to be a sign: of course, they have tons of pink colours in their liquorice treats! I added another of the children’s favourites – Haribo’s liquorice bootlace coils. Put the two together and you’re in aniseed playground.

Using the recipe in the book for liquorice macarons (p74), I changed the colour of the shells for some pink fun – topping it off with a bit of liquorice in the middle of the filling (ok, I added one whopping great big reglisse wheel in that big mac for the photo!) Add a touch more ganache on top of the dry liquorice, so that it penetrates completely into both of the shells for the perfect chew.

liquorice-allsorts-pink-macarons

Antoine adores the rose macarons – also with some different flavour combinations (rose-matcha, rose-chocolate, rose-raspberryrose-geranium) but when he ate these pink liquorice ones next day, I was made to promise that I’d make liquorice macarons more often…Ooh. I can sense we’re going to have more egg yolk recipes up on the site!

It’s all about being on the right side of the seesaw

So, remember to get annual check-ups and keep abreast of your body. Take regular exercise; being active is one of the best things you can do to stay healthy and keep cancer at bay.

Pinkiliquorice macarons

There are a number of other factors to stay healthy, as outlined clearly by the American Cancer Societysuch as eat a varied diet and vary the colours, too.  That doesn’t mean vary the colour of your sweets or candies.  Green veg just weren’t too ideal for macarons – although after taking these shots, it did get me thinking…

Remember, macarons are not only gluten free but they are less than 100 calories each for this size.

Thanks to Jamie and Deeba for hosting the Mactweets Mac Attack Challenge this month and for such an important cause.  Sorry I didn’t add the special ribbon – truth be told, I couldn’t find any! For information about breast cancer early detection, see the Breast Cancer Awareness Month Website.

May the rest of your October be totally pinkilicious and ladies, don’t forget to get your regular check-up.  It’s all too easy to think of your children first and not yourself.

SO THINK PINK!

mactweets