Rhubarb and amaretti cake with orange glaze
- May 2016
- Serves 8-12
- Hands-on 30 min, oven 40 min, plus cooling
The flavours of rosemary and amaretti come together to make this beautifully light rhubarb cake with a fragrant orange glaze – serve with something creamy for afternoon tea.
- 27.5g (11g saturated)
- 25.8g (24g sugars)
The cake will keep in a cool place in an airtight container for up to 3 days. Warm through briefly in a low oven if serving after the day it’s baked. Served warm, it’s also great with custard.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe