Imen Dridi Jamie Oliver’s Rhubarb Upside Down Cake is a delightful treat made with pink rhubarb, and a hint of orange elevate caster sugar,self-raising flour, and ground almonds. With just 20 minutes of prep, this treat bakes in 40, yielding 12 servings.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chocolate Brioche Bread And Butter Pudding
- Jamie Oliver Baked Apples
- Jamie Oliver Vegan Carrot Cake
🧡 The Benefits Of Trying This Delicious Rhubarb Upside Down Cake Recipe:
- Vibrant Flavors: Zesty ginger, pink rhubarb, and citrusy orange create a harmonious explosion of taste.
- Easy Delight: Simple steps, minimal prep (15 mins), and 40 mins baking – effortless baking joy!
- Textured Bliss: Ground almonds add a delightful crunch to the soft, moist cake.
- Versatile Treat: Perfect for any occasion, this upside-down cake guarantees 12 servings of sheer indulgence.
❓ What Is Jamie Oliver Rhubarb Upside Down Cake Recipe?
Jamie Oliver’s Rhubarb Upside Down Cake is a delectable treat crafted with forced pink rhubarb, zesty ginger preserve, and a hint of orange. The cake boasts a moist texture enriched by ground almonds, creating a delightful crunch.
🥬 Jamie Oliver Rhubarb Upside Down Cake Ingredients
- 3 tbsp ginger preserve
- 400g forced pink rhubarb
- 1 orange
- 180g caster sugar, plus 1 tbsp
- 180g self-raising flour
- ½ tsp baking powder
- 100g ground almonds
- 3 large eggs
- 180g Greek yogurt, plus extra for serving
- olive or sunflower oil
🥧 How To Make Jamie Oliver Rhubarb Upside Down Cake
- Turn the oven on to gas 3, 170°C, fan 150°C. Put baking paper around the edges of a 23 cm deep spring-form round cake tin.
- Put some of the ginger syrup on the bottom of the cake pan. Cut the rhubarb into lengths that are different sizes to fit the bottom of the tin. Then, put the lengths on top of each other in a single layer.
- Zest the orange and put the zest into a big bowl. Then add 180g of sugar, the flour, baking powder, ground almonds, eggs, 180g of yogurt, 80ml of neutral oil (olive or sunflower oil), and a pinch of sea salt. Mix them with a whisk until they are smooth, then pour them over the rhubarb.
- Put it in the oven and bake for 45 minutes to an hour, or until it’s golden and a knife stuck in the middle comes out clean. Take it out of the oven and let it cool in the tin for 10 minutes. Then carefully take it out of the tin.
- To make the orange syrup, squeeze the juice of one orange into a small pot. Add one tablespoon of sugar and heat over low to medium heat. Slowly heat the mixture until the sugar is gone, then let it boil for a few minutes until it gets thick and syrupy.
- Place an upside-down plate on top of the cake carefully, then slowly flip it over and peel off the baking paper. Add the orange juice on top.
- Let it cool a bit before cutting it into pieces. If you want, you can serve it with Greek yogurt on top.
💭 Recipe Tips
- Pat Dry Rhubarb: Moisture affects texture, so pat rhubarb dry before placing on the batter.
- Avoid Overmixing Batter: Gently mix to maintain a light and fluffy cake.
- Use Forced Pink Rhubarb: Essential for vibrant color and optimal sweetness.
- Optimal Spice Balance: Ensure the ginger preserve adds zing without overpowering the cake.
- Uniform Rhubarb Thickness: Cut rhubarb uniformly for even cooking; avoid overly thick slices.
🍷 What To Serve With Rhubarb Upside Down Cake?
Rhubarb Upside Down Cake pairs well with lightly sweetened whipped cream or vanilla ice cream to balance its tartness a dollop of Greek yogurt or crème fraîche offers a tangy contrast for a drink, a cup of hot tea or a glass of sweet dessert wine complements the cake’s flavors.
🎚 How To Store Leftovers Rhubarb Upside Down Cake?
- In The Fridge. Keep the Leftovers Rhubarb Upside Down Cake covered at room temperature for up to 2 days.
- In The Freezer. Wrap Leftovers Rhubarb Upside Down Cake slices tightly in plastic, store in an airtight container and freeze for up to 3 months.
🥵 How To Reheat Leftovers Rhubarb Upside Down Cake?
- In The Microwave: Reheat individual slices of Leftovers Rhubarb Upside Down Cake for 20-30 seconds, ensuring even warmth.
- In The Oven: Place wrapped slices of Leftovers Rhubarb Upside Down Cake in a preheated oven at 350°F (175°C) for 8-10 minutes preserving texture.
- In The Steamer: Steam slices of Leftovers Rhubarb Upside Down Cake for 5 minutes, maintaining moisture and preventing dryness.
FAQs
When Should You Flip An Upside Down Cake?
Flip the cake when it’s still warm, about 5-10 minutes post-baking, ensuring a clean release without sticking.
How Crucial Is The Use Of Self-raising Flour, And Can I Replace It With All-purpose Flour?
Crucial for leavening replace with all-purpose flour plus baking powder (1 tsp per cup).
Is It Possible To Make The Cake Without Ground Almonds?
Possible, but alters texture; substitute with an equal amount of flour for a nut-free option.
How Do I Prevent The Rhubarb From Making The Cake Too Soggy During Baking?
Pat rhubarb dry before placing; dust with flour to absorb excess moisture for a firmer texture.
Try More Jamie Oliver Recipes:
- Jamie Oliver Eve’s Pudding (Apple Sponge Pudding)
- Jamie Oliver Lemon Posset
- Jamie Oliver Beetroot Brownies
Jamie Oliver Rhubarb Upside Down Cake Nutrition Facts
Amount Per Serving
- Calories: 347
- Fat: 17g
- Saturates: 3g
- Sugars:25g
- Salt: 0.4g
Jamie Oliver Rhubarb Upside Down Cake
Description
Jamie Oliver’s Rhubarb Upside Down Cake is a delightful treat made with pink rhubarb, and a hint of orange elevate caster sugar,self-raising flour, and ground almonds. With just 15 minutes of prep, this treat bakes in 40, yielding 12 servings.
Ingredients
Instructions
- Turn the oven on to gas 3, 170°C, fan 150°C. Put baking paper around the edges of a 23 cm deep spring-form round cake tin.
- Put some of the ginger syrup on the bottom of the cake pan. Cut the rhubarb into lengths that are different sizes to fit the bottom of the tin. Then, put the lengths on top of each other in a single layer.
- Zest the orange and put the zest into a big bowl. Then add 180g of sugar, the flour, baking powder, ground almonds, eggs, 180g of yogurt, 80ml of neutral oil (olive or sunflower oil), and a pinch of sea salt. Mix them with a whisk until they are smooth, then pour them over the rhubarb.
- Put it in the oven and bake for 45 minutes to an hour, or until it’s golden and a knife stuck in the middle comes out clean. Take it out of the oven and let it cool in the tin for 10 minutes. Then carefully take it out of the tin.
- To make the orange syrup, squeeze the juice of one orange into a small pot. Add one tablespoon of sugar and heat over low to medium heat. Slowly heat the mixture until the sugar is gone, then let it boil for a few minutes until it gets thick and syrupy.
- Place an upside-down plate on top of the cake carefully, then slowly flip it over and peel off the baking paper. Add the orange juice on top.
- Let it cool a bit before cutting it into pieces. If you want, you can serve it with Greek yogurt on top.
Notes
Pat Dry Rhubarb: Moisture affects texture, so pat rhubarb dry before placing on the batter.
Avoid Overmixing Batter: Gently mix to maintain a light and fluffy cake.
Use Forced Pink Rhubarb: Essential for vibrant color and optimal sweetness.
Optimal Spice Balance: Ensure the ginger preserve adds zing without overpowering the cake.
Uniform Rhubarb Thickness: Cut rhubarb uniformly for even cooking; avoid overly thick slices.
Jamie Oliver Rhubarb Upside Down Cake
