Rhubarb Sour Cream Cake with Orange Syrup
60g butter, softened to room temperature
40ml Azalea Grapeseed Oil, plus a little extra to grease tin
200g caster sugar
165g plain flour sifted with 2 tsp baking powder
30g almond meal
225g sour cream
1 tsp vanilla bean paste
1 bunch rhubarb, trimmed to 20cm lengths then each stem cut in half lengthways
Demerara sugar to sprinkle on top
Peel from 3 oranges (remove as much of the white pith as possible)
220g caster sugar
Preheat oven to 200°C (180ºC fan).
Using an electric mixer, beat together the butter and sugar until white and fluffy. Scrape down the sides of the bowl then, with the motor running, add Azalea Grapeseed Oil in a thin stream until incorporated. Beat in eggs, one at a time (add 1 tbsp flour mixture with each egg), until well combined. Add vanilla bean paste.
Fold through the sour cream then carefully fold through almond meal and remaining flour.
Spoon into the prepared tin, smooth the surface then arrange rhubarb lengths across the top of the cake. Sprinkle generously with demerara sugar. Bake for 50 mins then turn off oven and leave in closed oven for a further hour.
Meanwhile, to make the orange syrup, combine orange peel, sugar and water in a medium saucepan. Bring to the boil then reduce heat to low and stir until sugar has dissolved.
Serve the warm cake drizzled with orange syrup.