To celebrate the arrival of spring, try our fresh and seasonal rhubarb and elderflower cake - the perfect crown to grace an afternoon tea party.

Ingredients

For the cake 

• 200g unsalted butter
• 90g ground almonds
• 200g light brown sugar
• Zest of one lemon
• 4 large free-range eggs
• 3 tsp elderflower cordial
• 200g self-raising flour

For the Roasted Rhubarb

• 400g trimmed rhubarb
• 100g caster sugar
• 2 tbsp elderflower cordial

For the Cream

• 240g full-fat Greek yoghurt
• 60g double cream
• 2 tbsp elderflower cordial

Method

1. Preheat the oven to 180°c. Grease two 20cm cake tins (we also like to add a dusting of dlour to prevent them from sticking).
   
   
2. Prepare your rhubarb by slicing into 2cm bits and then tossing in caster sugar and elderflower cordial. Spread out on a baking tray and roast for 15-20 minutes or until the rhubarb is tender but still holds its shape.
   
   
3. In a large bowl, cream together the butter, ground almonds, light brown sugar, and lemon zest until light and fluffy.
   
   
4. Beat in the eggs, one at a time, with the cordial, then gently fold in the self-raising flour until combined. Finally, fold half of the roasted rhubarb & 1 tbsp of the juices.
   
   
5. Put into your prepared tins. Bake for 25-30 minutes (until a knife inserted into the cake comes out clean). Leave to cool in tins then transfer your cakes to a cooling rack.
   
   
6. In a small bowl, whisk (slowly to start) the Greek yogurt, double cream, and elderflower cordial for the topping until well combined and peaks are stiff (about 5 mins). Fold in the remaining rhubarb. Chill in the fridge until ready to use.
   
   
7. Once the cakes have completely cooled on a rack, use the cream mixture to fill and top your two sponges.

* Fresh cake is designed to be eaten on the same day, if you want it to last longer change the cream out for buttercream icing. It's important to use full fat greek yoghurt for strength in the cream!

Happy Baking!