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1 hour, 57 minutes
First broadcast:
Saturday 05 February 2011

This week on the Saturday Magazine programme John finds out how to dance the snow tango in Finland.

Professor Brian Cox shares his research, looking at the importance parents place on science, technology, engineering and maths and he encourages us all to dust off our old school books and get back into the world of science.

John joins Belfast couple Mary & Dermot Hughes as they gather from Nature’s harvest and go back to the old traditional world of foraging.

And BBC Presenter, Colin Murray looks ahead to the Super Bowl 2011 as it kicks off this Sunday in Arlington Texas and we find out which team he’ll be rooting for - Green Bay or the Steelers?

Chef Paula McIntyre cooks a Rhubarb & Raspberry Linzer Torte and Francis Jones will be live in studio with the latest music news…all this and more on the Saturday Magazine programme with John Toal just after the 10 o’clock news.

Music Played

17 items
  • Image for Frank Sinatra

    Frank Sinatra You Make Me Feel

  • Interview

    • with BBC Presenter

      Colin Murray looks ahead to the Super Bowl 2011

  • Image for Midnight Oil

    Midnight Oil Beds Are Burning

  • Feature

    • live cooking with Chef Paula McIntyre

      Rhubarb & Raspberry Linzer Torte

  • Image for Adele

    Adele Rolling In The Ground

  • Feature

    • Weekend Paper Review with Heidi McAlpin

  • Image for The Velvelettes

    The Velvelettes Needles In A Haystack



  • Image for Two Door Cinema Club

    Two Door Cinema Club What You Know

  • Image for Aztec Camera

    Aztec Camera Somewhere In My Heart


    • Professor Brian Cox

      Encourages us all to get into the world of science

  • Image for Big Audio Dynamite
  • Interview

    • Tango in the snow in Finland

      John Toal finds our more about tango dancing in Finland!

  • Untitled

    Paula McIntyre with the latest food news


    • The latest on New Music Releases

      with Francis Jones


    • Image for Johnny

      Johnny Candyfloss

  • Classic track



    175g chopped new season rhubarb
    75g castor sugar
    Zest and juice of 1 orange
    150g soft butter
    200g icing sugar
    1 medium egg
    4 medium egg yolks ( freeze the whites for meringues later)
    125g plain flour
    125g ground almonds
    ½ teaspoon cinnamon
    4 teaspoons raspberry jam

    Boil the castor sugar, orange zest and juice together until the mixture is syrupy. Add the rhubarb and simmer until the rhubarb is soft. Set aside to cool.

    Set oven to 180oc. Grease and line an 8 inch round baking tin ( preferably with a loose bottom) with parchment paper.

    Place the butter and sugar in a bowl and mix together gently to incorporate the butter. Beat vigorously until light and fluffy - do this in a food mixer if you have one. If you don’t beat the sugar and butter first gently the icing sugar will fly all over the place!
    Add the egg and mix, then beat the yolks in one at a time.
    Sift the flour into a bowl and mix in the almonds and cinnamon.
    Fold this in in 3 batches into the sugar and egg mixture until fully incorporated.
    Place two thirds of the mixture into a piping bag with a plain nozzle.
    Pipe into the bottom of the cake tin to cover and do a line top round the edges as well.
    Spoon the rhubarb mixture on top and then the jam.
    Fill the bag with remaining mixture and do a lattice across the top.
    If you don’t want to pipe, just spread the mixture along the bottom and then use a knife to spread a little up the top - to keep the fruit in, and then just dot the remaining mixture on top.

    Bake for 30 minutes, cool for 5 minutes and remove from tin.
    Dust with icing sugar and serve with a dollop of cream.



  1. Image for Cooking with Paula McIntyre

    Cooking with Paula McIntyre

    Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…

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