• ½ pack light ready-rolled puff pastry
  • 100g unsalted butter, at room temperature
  • 100g white caster sugar
  • 2 medium free-range eggs, beaten
  • 150g ground almonds
  • Zest of 1 orange
  • ¼ tsp ground cinnamon
  • 225g rhubarb, trimmed and cut into lengths
  • 1 tbsp flaked almonds
  • ½ tbsp icing sugar, for dusting


  1. 1

    Preheat the oven to 190°C/gas mark 5. Cut the pastry into a 22cm circle and press into a round 18cm loose-based cake tin, lining the base and part way up the sides.

  2. 2

    Using a handheld electric whisk, cream the butter and sugar together. Add the eggs and 2 tbsp ground almonds, and whisk again. Fold in the remaining ground almonds with the orange zest and cinnamon.

  3. 3

    Spoon the almond mixture into the pastry-lined tin, then top with the rhubarb. Sprinkle over the flaked almonds.

  4. 4

    Bake for 40 minutes, until golden. Dust with icing sugar and remove from the tin. Cut into slices and serve warm.

Nutritional Details

Each serving provides
  • Energy 1964kj 469kcal 23%
  • Fat 33.6g 48%
  • Saturates 12.1g 61%
  • Sugars 18.5g 21%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1486kj/355kcal

Each serving provides

22.5g carbohydrate 2.0g fibre 8.1g protein

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