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Rhubarb and rosewater cake

Published on July 13, 2016
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Get tickled pink with this deliciously moist rhubarb and rosewater cake from bakery chef Michelle Stevens of Rosemoor Garden Kitchen

Rhubarb and rosewater cake

Serves 12

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

  1. Grease and line a loose bottom cake tin with greaseproof paper. Pre-heat oven to 160°C/gas 3.
  2. 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.
  3. Place a layer of rhubarb onto the greaseproof paper.
  4. Put all the remaining ingredients in a food processor and blitz together and fork through the remaining rhubarb and add this to the mixture.
  5. Top the rhubarb in the tin with the cake mixture. Bake for 40–50 minutes.
  6. Leave to cool before removing from the tin, taking the greaseproof off carefully. Finish with a dust with icing sugar.

Chef’s tip: ‘Use two forks for spreading the mix over the rhubarb in the tin,’ says Michelle. ‘The cake can also be eaten warm and is delicious with Devon clotted cream or custard.’

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