Rhubarb and rosewater cake
This beautiful bake sings of summer and its vibrant rosy hue will bring a dash of colour to your teatime table
Get tickled pink with this deliciously moist rhubarb and rosewater cake from bakery chef Michelle Stevens of Rosemoor Garden Kitchen
www.rhs.org.uk
Serves 12
- Ground almonds 280g
- Butter 280g
- Caster sugar 280g
- Self raising flour 280g
- Eggs 4, large
- Almond extract 2 tsp
- Rhubarb 300g
- Caster sugar 2–3 tbsp
- Rosewater 1 tsp
- Grease and line a loose bottom cake tin with greaseproof paper. Pre-heat oven to 160°C/gas 3.
- Wash and chop the rhubarb into roughly 2cm pieces and stew with 2–3 tbsp of caster sugar to sweeten, keeping the pieces whole. Cool and then add the rosewater.
- Place a layer of rhubarb onto the greaseproof paper.
- Put all the remaining ingredients in a food processor and blitz together and fork through the remaining rhubarb and add this to the mixture.
- Top the rhubarb in the tin with the cake mixture. Bake for 40–50 minutes.
- Leave to cool before removing from the tin, taking the greaseproof off carefully. Finish with a dust with icing sugar.
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You will need
- Ground almonds 280g
- Butter 280g
- Caster sugar 280g
- Self raising flour 280g
- Eggs 4, large
- Almond extract 2 tsp
- Rhubarb 300g
- Caster sugar 2–3 tbsp
- Rosewater 1 tsp
Method
- Grease and line a loose bottom cake tin with greaseproof paper. Pre-heat oven to 160°C/gas 3.
- Wash and chop the rhubarb into roughly 2cm pieces and stew with 2–3 tbsp of caster sugar to sweeten, keeping the pieces whole. Cool and then add the rosewater.
- Place a layer of rhubarb onto the greaseproof paper.
- Put all the remaining ingredients in a food processor and blitz together and fork through the remaining rhubarb and add this to the mixture.
- Top the rhubarb in the tin with the cake mixture. Bake for 40–50 minutes.
- Leave to cool before removing from the tin, taking the greaseproof off carefully. Finish with a dust with icing sugar.
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