Mandarin Jam and Rhubarb Cake

Preheat the oven to 180C/160C fan/gas 4. Grease and line a 20cm round cake tin.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Sift in the flour and baking powder and fold into the mixture until smooth.

Fold in the chopped rhubarb.

Spoon half of the mixture into the prepared tin and smooth the top.

Spoon over the mandarin jam, spreading it out evenly.

Spoon the remaining cake mixture over the jam and smooth the top.

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.

Remove the cake from the oven and leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.

Dust the top with icing sugar before serving.