Upside-down rhubarb & marmalade cake

Serve this freshly baked cake with a dollop of cream for pure winter indulgence - by Kerrie Worner

Cath Muscat

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Ingredients

¹⁄ ³ cup Woolworths ‘Gold’ Orange Whisky marmalade

½ cup boiling water

1¹⁄ ³ cups caster sugar

1 bunch thin-stemmed rhubarb, trimmed, rinsed

2 cups self-raising flour

½ cup (85g) almond meal

1 cup buttermilk

2 eggs

160g unsalted butter, melted, cooled

Softly whipped cream, to serve

Grease and line base and sides of a 20cm round cake tin (preferably not a springform tin) with baking paper, leaving paper to overhang the top of tin. Preheat oven to 180°C. Whisk half of the marmalade and 2 tablespoons each of the water and sugar in a jug until dissolved.
Pour mixture over the base of tin. Cut rhubarb into lengths to fit snugly side by side in the base of the tin. Place remaining rhubarb on top of first row, in the same direction.
Sift flour into a large bowl. Add almond meal and 1 cup of the caster sugar and stir to combine. Whisk together buttermilk, eggs and butter. Add to dry ingredients and beat with a wooden spoon until smooth.
Pour mixture over rhubarb and smooth the top. Bake for 65 minutes or until a skewer comes out clean. Stand for 30 minutes before inverting onto a wire rack on an oven tray.
Put remaining marmalade, hot water and caster sugar in a small saucepan over medium-high heat and whisk until sugar dissolves. Simmer for 2½ - 3 minutes or until thick. Pour over cake and allow to cool. Serve with whipped cream.