Rhubarb and Orange Cake

So here is your third installment of cakes from the 101 Cakes and Bakes - I made a few mistakes (noted in brackets) and didn't get a chance to photograph the cake. However, it was tasty enough to try again sometime - so I will post any further tries with pics!

I have to say that I am facinated with using oranges - particularly the zest. The flavour is quite intense, and new somehow - at least in cakes - at least for me.

We ate this cake pretty much straight out of the oven, with no icing sugar dust. We also ate it more like a hot pudding, some table cream on this would be exceptional!

350 g prepared rhubarb, cut into 1 1/2 inch lenghts (mine were shorter and frozen)
200 g of golden caster sugar (I used darker sugar here)
finely grated zest and juice of 1/2 small orange
140 g butter, softened
2 eggs, beaten
1/2 tsp baking powder
85 g self-raising flour
100 g ground almonds

for the topping:
25 g butter, melted
25 g light muscovado sugar
finely grated zest of 1/2 small orange
50 g slivered almonds
icing sugar for dusting

1) Mix the rhubarb with 50 g of the caster sugar and the orange zest. Set aside for 1 hour, stirring once or twice. ( I accidentally added all the sugar, and used dark brown instead of the golden sugar - when the time came, I had to really strain the rhubarb mixture, and of course there is a flavour difference)

2) preheat oven to 375 degrees F. Butter and line a 9 inch pan. ( I buttered and floured the pan - I only have an 8 inch pan, so it was kinda too much for the pan)

3) Cream the butter and remaining caster sugar (150 g) Add the eggs, baking powder, flour and ground almonds. Beat gently, but do not overmix. Stir in the orange juice. Spoon into the cake pan and level. ( I always use my stand mixer, I don't think it is that gentle, but the cake was good anyway!)

4) Drain the rhubarb and spoon over the mixture. ( I used some of the juice and drizzled it over the fruit and cake - think crispy bits of a crumble - mmmmmmmmm)

5) Bake for 25 minutes. In the meantime, make the topping by combining the sugar, zest and almonds. (I forgot to melt the butter before I added the almonds and zest, so I just mushed it up with my fingers and spread it on the top of the cake, also, I think I used shaved almonds instead of slivers, might used slivered next time to see if there is a difference)

6) Reduce the oven to 325 and sprinkle the topping over the cake and return it to the oven for another 15 - 20 minutes - or until firm.

7) Cool in the tin, transfer to a rack and dust