172 Orangn ruabaee adhbr ck This cake is deliciously moist due to the addition of steam in the cooking process. The jewelled colours of the citrus and rhubarb make a stunning topping when the cake is inverted. Oven setting: CircoTherm® and VarioSteam METHOD Preheat oven on CircoTherm® to 160°C with a low level of steam. Serves: 6–8 Preparation time: 15 minutes Grease and line a 12cm x 26cm rectangular loaf tin with baking paper. Resting time: 30 minutes Sprinkle 2 tablespoons caster sugar over the base of the tin and add Cooking time: 35 minutes 2 tablespoons of orange juice. Cut rhubarb into 12cm lengths and line the base Level of difficulty: Easy of the tin, packing tightly. In a medium bowl, whisk the flour and baking powder together. Set aside. In the bowl of a stand mixer, combine the sugar, lemon and orange zests. Add the eggs INGREDIENTS and salt. Beat on medium-high speed for about 5 minutes, or until pale and thick. 250g trimmed rhubarb Beat in the milk. Gradually beat in the oil. Using a wooden spoon, fold in the flour 1 cup caster sugar + 2 tbsp extra mixture until blended. Let the batter rest, covered, for about 10 minutes. Spread 2 tbsp fresh orange juice the batter over the rhubarb in the loaf tin. Vegetable oil for greasing Bake for 35 minutes, or until a skewer inserted into the centre of the cake comes 1½ cups plain flour out with moist crumbs attached. Cool in the inton a wire cake rack for 10–15 2 tsp baking powder minutes, and then invert the cake onto a cake plate. Scatter over the orange 2 oranges, zest finely grated, pith removed, segments and serve. segmented 1 lemon, zest finely grated 3 large eggs, room temperature ½ tspsea salt flakes ¼ cup milk ¾ cup extra-virgin olive oil THE NEFF AUSTRALIA COOKBOOK DESSERTS