A delicious moist cake with rhubarb and almonds.
Preheat oven to 160ºC, Gas mark 4.
Line the bottom of a 10" springform pan with parchment paper. Lightly coat the parchment paper and the sides of the pan with oil.
In a bowl beat together the one cup of sugar with the butter, until light & creamy. Add the eggs, one at a time, mixing after each addition. Then beat in the yoghurt, orange zest & essences.
In a separate bowl, combine the flour, ground almonds, baking powder, bicarbonate of soda, cardamom & salt. Add these dry ingredients to the prepared cake batter. Mix well.
Trim & discard any leaves and woody ends from the rhubarb. Cut the rhubarb into pieces about 4cm long.
Spread half of the cake mixture into the bottom of the springform pan. Scatter half of the rhubarb on top.
Spread the remaining cake mixture over the rhubarb. Arrange the remaining rhubarb pieces on top. Sprinkle the sliced almonds and the tablespoon of sugar over the surface of the cake mixture.
Transfer the cake to your preheated oven and bake for 50 minutes, or until cooked.
When cooked, allow to cool before serving. Sprinkle with icing sugar.
Servings 10