The colours and flavours in this cake just scream Autumn to me - subtle amounts of cinnamon, orange zest and dusky pink rhubarb with roasted hazelnuts for crunch and texture. The rhubarb compote that tops this cake is incredibly easy to make and endlessly versatile. I like to make extra and keep it in my fridge to pop on top of my morning muesli with some coconut yogurt. Heaven.


150g butter, softened
150g light muscovado sugar or soft brown sugar
1 tsp vanilla extract
3 organic eggs
100g ground almonds
100g spelt or regular flour
2 tsp baking powder
pinch sea salt
1 tsp cinnamon
1/2 cup orange juice
Zest of one large orange
100g roasted, roughly chopped hazelnuts
2 large stems of rhubarb, washed and cut into 1cm chunks


2 large stems of rhubarb, washed and cut into 1cm chunks
1 tbsp fresh orange juice
1 tbsp soft brown sugar


150g butter, softened
2 cups icing sugar
1 tsp vanilla extract
100g cream cheese


handful roasted, roughly chopped hazelnuts
fresh seasonal flowers

  1. First, make the rhubarb compote. Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Continue to gently simmer for about 5 minutes until soft and falling apart. Remove from the heat and set aside to cool.
  2. Preheat the oven to 170ºC fan bake. Line a 22cm tin with baking paper.
  3. In the bowl of your kMix using the folding tool, cream the butter and sugar until pale, light and fluffy.
  4. Add the vanilla and then the eggs, one at a time.
  5. Mix in the ground almonds until just combined. Sift in the flour, baking powder, salt and cinnamon and mix until just combined. Finally, fold through the orange juice and zest followed by the hazelnuts and rhubarb chunks.
  6. Spoon the batter into the tin and spread out to the sides.
  7. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  8. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
  9. Meanwhile, make the icing. In the bowl of your kMix using the folding tool, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.
  10. Once the cake is completely cool, neatly ice the top of it.
  11. Apply a generous dollop of the cooled rhubarb compote to the top of the cake and scatter with some chopped hazelnuts. Decorate with some fresh flowers if desired.
  12. Serve at room temperature.
  13. Refrigerate in an airtight container for up to 3 days.