Rhubarb, spelt and semolina cake

Makes one large cake




Golden caster sugar


Butter, softened


Zest and juice of an orange


Gilchesters organic spelt flour


Gilchesters organic semolina

1 tsp

Baking powder


Medium eggs

a handful

Flaked almonds

enough for dusting

Icing sugar


Tip the rhubarb into a bowl and sprinkle with 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 minutes to draw out some of the juices. Meanwhile, grease and line the base and sides of a 23cm loose bottomed, round cake tin lined with baking parchment. Pre-heat the oven to 180°C/160°C fan/gas 4.

Tip the remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, semolina, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.

Sprinkle with flaked almonds, then bake in the centre of the oven for 1 hour or until risen, golden and a skewer comes out clean. If the cake starts to brown too quickly during cooking cover with tin foil. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar to serve.

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