• 200gm blanched almonds
• 8oz caster sugar
• 6oz butter
• 3 eggs
• 31/2 oz self raising flour
• Grated zest of two oranges
• 14 oz rhubarb sliced into 3/4 inch pieces

Preheat oven to 160 fan. Grease and line a 9in loose bottom cake tin. Blend the almonds in a food processor until coarsely chopped, remove 1oz then continue to blend the rest until like bought ground almonds.

Put 6oz of the sugar in a bowl with the butter, eggs,flour, orange zest and ground almonds and beat with an electric whisk until smooth.

Turn the mixture into the tin and level. Scatter with the rhubarb. Sprinkle with the rest of the sugar and chopped almonds.

Bake for about an hour until risen and firm to touch. A skewer inserted into centre should come out clean.