30g/1oz butter

110ml/4fl oz golden syrup

170g/6oz rhubarb cut into 1cm pieces

1 orange, zested



225g/8oz softenend butter

225g/8oz soft light brown sugar

275g/10oz self raising flour, sifted

2tsp baking powder

4 eggs

1 ½ tsp ras el hanout

2TBS warm water


Greek Yoghurt to serve


Serves 10

  1. Lightly grease a ring cake tin or a 23cm/9” deep round cake tin. You can line the round cake tin if you’d like but I don’t line my ring cake tin.  Preheat oven to 160c/325/GM3/Aga – baking oven.
  2. Break up the 30g of butter and press bits of it all over the bottom of the cake tin. Pour the golden syrup over the butter, drop the rhubarb pieces in on top, then scatter the orange zest over the top.
  3. For the cake – Place all of the ingredients into a bowl and beat together for a few minutes.
  4. Drop spoonfuls of the mixture into the tin on top of the rhubarb and smooth the top.
  5. Bake in the oven for 35mins if using a ring tin or 45-50mins if using a normal cake tin. Test with a skewer and if the skewer doesn’t come out clean, bake for a further 5-10mins but keep a very close eye on it.
  6. Allow to cool in the cake tin for 5-10mins before turning out onto a serving plate or wire rack.


Think Ahead & Helpful Hints

  • Ras el Hanout, literally means “top of the shelf”. It comes from Morocco, Tunisia & Algeria.  It is not a single spice but a blend of lots of spices.  Each family or spice seller will pick their favourite spices and the best spices they can find to make their own ras el hanout.
  • Use a really good quality Ras el Hanout, I use “Bart” spices.
  • If the cake starts to get too dark whilst baking, cover with tin foil or the Aga cold plain shelf.
  • Bake the day before. Cover the cake with baking parchment and tin foil, then just reheat in a low oven.
  • Use other fruits! I’ve tried it with blackberries & blackcurrants and it’s great.