Here is our cake recipe;
For the cake
380g rhubarb, chopped
250g light muscovado sugar
150g softened butter
100g olive oil
5 eggs
1 tablespoon elderflower cordial
300g self raising flour
1 teaspoon bicarbonate of soda
The flowers from 4 heads of elderflower (omit if not readily available)
For the cream topping
250ml double cream
100g icing sugar
3 tablespoons elderflower cordial
The juice and zest of one lemon
– preheat the oven to 180. Butter and line your cake tin (we used a 23cm tin)
– beat the sugar, butter and oil until pale and fluffy. Add the eggs in one by one until combined.
– add the chopped rhubarb and cordial and gently fold in the flour, bicarb and flowers.
– bake for 50min to 1hour until golden. It’s done when a skewer poked into the centre comes out clean.
– remove from tin and allow to fully cool before adding cream.
– whip the cream until firm peaks begin to form.
– slowly fold in sugar, lemon juice and zest and elderflower cordial.
– once the cake has fully cooled cover in cream and decorate. We chose to decorate with strawberries, rhubarb slices, lemon zest and edible flowers.
