The softest, gooiest gluten free pud you will ever make. Using seasonal British rhubarb and a whole boiled orange. 

1 medium orange
3 medium eggs
200g ground almonds
200g caster sugar
1 tsp baking powder
4 sticks of English rhubarb
50g flaked almonds
1 tsp runny honey

Take the orange and place in a saucepan of simmering water. Cover and boil for 45 minutes until the whole orange is cooked through and you can push a fork through it. Whist the orange is simmering, mix together the ground almonds, sugar and baking powder until everything is combined. 

Once the orange is cooked, rinse it under cold water for 10 minutes to help it cool. Pop it into a food processor and blend until it makes a smooth puree. The rind will be soft enough to blend up really easily and it'll give it a beautiful tangy flavour. 

Crack the eggs into a bowl and whisk with an electric whisk until they have plenty of air in. Combine the dry ingredients with the orange puree and the eggs to make the cake batter. Chop 3 of the sticks of rhubarb into small chunks and fold into the mixture. Pour into a lined cake tin, slice the other two sticks into thin strips and place over the top of the batter then bake at 180 degrees celsius for 45 minute until you can push a knife through and it comes out clean. The rhubarb inside the cake will form little pockets of tartness against the sweet orange. 

Once cooked, toast the flaked almonds in a dry, non-stick frying pan on a high heat for a few minutes. Mix with the honey and decorate around the edge of the torte.

English rhubarb