1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 20cm springform tin with greaseproof paper.

2

Put the rhubarb, sugar and orange juice in a pan and cook over a low heat for 6-8 minutes until the rhubarb is nearly tender. Set aside to cool slightly.

3

To make the sponge, beat the low-fat spread with the sugar until light and creamy. Gradually add the eggs and beat well. Fold in the ground almonds and flour.

4

Remove the rhubarb from the pan using a slotted spoon. Fold into the cake batter, and spoon into the prepared tin. Scatter the flaked almonds over the top and bake for 30 minutes until golden and a skewer inserted into the centre of the cake comes out clean.

5

Let cool in the tin. To turn out, invert onto a plate and remove the paper. Turn the cake the correct way up before slicing and serving.