Recipe Rhubarb and Elderflower Cake

Prep: 40 minutes
Cook: 55 minutes

A cake that combines its delicious tangy flavors and sweet elderflower syrup.

INGRÉDIENTSFor the roasted rhubarb

• 400g trimmed rhubarb, cut into 4-5cm slices
• 110g caster sugar
• ½ lemon, zested and juiced
• 2 tbsp elderflower syrup

For the cake

• 115g unsalted butter, at room temperature, plus extra for toppings molds
• 95g whole almonds with skins (or use blanched or ground almonds)
• 200g golden caster sugar
• 1 lemon, zested
• 3 eggs, 2 whole and 1 white only
• 1 tsp vanilla extract
• 1 tbsp elderflower syrup, plus extra for brushing
• 100g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 130g full-fat natural yogurt
• elderflowers, rinsed and drained, for garnish (or rose, lilac, geranium or peony petals)

For the elderflower cream elderflower

• 300ml double cream
• 2 tbsp elderflower syrup
• 100g full-fat natural yogurt

PRÉPARATION

1. Heat the oven to 200C/180C fan/gas 6. Butter the sides of two 20cm round cake tins and line the bases with baking paper.
2. To roast the rhubarb, line a high-sided baking tray with baking paper, add the rhubarb, then top with sugar, lemon juice, zest, and cordial.
3. Cover with foil and roast in the oven for 25 minutes until tender. Remove from the oven and reduce the temperature to 190°C/170°C fan/gas mark. Drain the rhubarb from the poaching juices, reserving the syrup. Add the almonds to the bowl of a food processor and process until ground (if using whole almonds), but still retaining some texture. Put the butter in the bowl of a stand mixer fitted with a whisk attachment (or use an electric whisk) and cream it on medium speed for 2 minutes. Then, using a rubber spatula, scrape the butter down the sides of the bowl, then stir in the sugar and lemon zest. Increase the mixer speed slightly and continue to whisk for 5 minutes until light and fluffy.
4. Reduce the mixer speed slightly, then add the eggs, egg white, vanilla extract, and syrup and mix.
5. Combine the flour, almonds, baking powder, baking soda, and a pinch of salt in a bowl. Scrape the butter mixture down the sides of the stand mixer bowl, turn the mixer to low speed—so it's just stirring—then pour in the flour and almond mixture in four batches, alternating with spoonfuls of yogurt and finishing with a batch of the flour and almond mixture.
6. Mix until well blended, leaving no streaks, then add half of the roasted rhubarb and 1 tablespoon of its syrup to the batter and fold it in.
7. Divide the batter evenly among the cake tins and bake for 25 to 30 minutes, until a toothpick inserted into each cake comes out clean.
8. Remove the cakes from the oven, let them cool completely in the tins on a wire rack, then carefully turn them out.
9. For the topping, whisk the cream to soft peaks in a bowl and fold in three-quarters of the remaining roasted rhubarb, along with the elderflower syrup and yogurt.
10. Place one of the cakes, flat side down, on a cake stand or plate, pierce it all over with a skewer and, using a pastry brush, brush the cake with a little elderflower syrup.
11. Pour over half the cream mixture, top with the other cake and brush this cake with cordial as well.
12. Pour over the remaining cream mixture, top with the remaining rhubarb and drizzle over a little of the poaching syrup. Decorate with elderflowers or seasonal flowers.