200ggolden caster sugar(I used cardamom sugar as the flavour works well with fruit)
175gflour(I used half wholemeal, half white)
scant 2 tsp baking powder
1/4tspbicarbonate of soda
1organic orange – zest & juice
2sticks rhubarb(200g) - chopped fairly small
Cream butter and sugar together until light and fluffy.
Grate in the orange zest and beat some more.
Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
Gently mix in the yoghurt and orange juice until just combined, then stir in the rhubarb.
Spoon the batter into an oiled silicone bundt mould or tin. Bake at 180°C for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
Mix the icing sugar and ginger with just enough water to make a slightly runny icing. Drizzle over the cooled cake.
The cake cuts into 8 large slices or 16 moderate ones.