Baking
Rhubarb and Elderflower Cake
Ingredients
- 400g trimmed rhubarb, cut into inch pieces
- 110g caster sugar
- 2 tbsp elderflower cordial
- 250g self-raising flour
- 2 tsp baking powder
- 4 eggs (M)
- 250g caster sugar
- 250g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- For the elderflower cream:
- 300ml double cream
- 2 tbsp elderflower cordial
- 100g natural yoghurt
Directions
This cake has a beautiful fruity flavour and is perfect for when you're entertaining.
- Preheat the oven to 180˚.
- Grease and line two sandwich baking tins.
- In a saucepan, pop in the rhubarb, sugar and elderflower syrup. Simmer gently to soften and sweeten the fruit, making sure to keep the fruit fairly intact.
- Once the fruit has softened, set it aside to use for the cake mix and the topping.
- In a stand mixer, pop in all the cake ingredients and 100g of the softened rhubarb and whisk until smooth.
- Pour the batter into the prepared sandwich tins and cook for 35 minutes. Leave to cool thoroughly.
- With a hand blender, whisk the all the elderflower cream ingredients together until you have firm peaks.
- Pop your bottom sponge onto a plate and spoon on half of the softened rhubarb, fill the middle with the cream mix on top of the rhubarb and pop the lid on.
- On top of the cake, spoon on the remaining rhubarb, garnish with elderflowers if you have them and a good dusting of icing sugar.
- Enjoy!
