A cake to feed 6-8
Ingredients
225g softened, unsalted, butter
225g castor sugar
225g self-raising flour
1/2tsp bicarb
4 free range eggs (ideally at room temp)
60ml whole milk
100g sugar
4 sticks rhubarb
2 tbsp elderflower cordial
3 white tea, blueberry and elderflower teabags
50g chopped pistachio
50g crème fraiche
Method:
- Make the rhubarb compote, cut the rhubarb into 1inch pieces, put in a pan with 1 open tea bag, sugar, elderflower cordial and a dash of water
- On a gentle heat bring to a simmer and then take off the heat and allow to stand for 5-10 minutes
- Drain off the liquid and keep aside, and allow the rhubarb to cool
- Line a 10inch cake tin with greaseproof paper on the bottom and around the sides
- Make the cake, cream the butter, tea laves from 2 tea bags and sugar until light and fluffy
- Add in the eggs slowly
- Sieve in flour and bicarb and gently fold into the mix
- Add milk until the batter is a slow dropping consistency
- Spread the rhubarb evenly on the bottom of the tin
- Gently spoon over the cake mix to cover the compote
- Cook for 20minutes at 160 and then turn down the oven to 150 for another 20minutes or until a skewer comes out clean
- Allow the cake to rest for 10-15 minutes
- In the meantime, reduce the syrup, place the rhubarb syrup in a pan on a low heat and gently reduce until it is thick and glossy
- Turn the cake out onto the plate, board or cake stand you are serving it on and brush over the syrup. Sprinkle on the pistachio and any other garnish
- Serve with a cup of tea and a dollop of crème fraiche
- Enjoy!
Recipe created by Social Pantry founder Alex Head
