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Rhubarb & Elderflower Cake
Ingredients
- 400g trimmed rhubarb, cut into 4-5cm slices
- 110g caster sugar
- ½ lemon, zested and juiced
- 2 tbsp elderflower cordial
- 115g unsalted butter, at room temperature, plus extra for the tins
- 95g whole, skin-on almonds (or use blanched or ground almonds)
- 200g golden caster sugar
- 1 lemon, zested
- 3 eggs, 2 whole and 1 white only
- 1 tsp vanilla extract
- 1 tbsp elderflower cordial, plus extra for brushing
- 100g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 130g full-fat natural yogurt
- elderflowers, rinsed and patted dry, to garnish (or rose, lilac, geranium or peony petals)
- 300ml double cream
- 2 tbsp elderflower cordial
- 100g full-fat natural yogurt
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