Ingredients

  • 400g trimmed rhubarb cut into inch pieces
  • 110g castor sugar
  • 2 tbsp elderflower cordial
  • For the cake mix:
  • 250g self raising flour
  • 2 tsp baking powder
  • 4 whole eggs
  • 250g castor sugar
  • 250g Kerrygold butter
  • For the elderflower cream:
  • 300ml double cream
  • 2 tbsp elderflower cordial
  • 100g natural yoghurt

Directions

  1. Pre heat the oven to 180c
  2. Grease and line to sandwich tins.
  3. In a saucepan, pop in the rhubarb, sugar and elderflower syrup. Simmer gently-really to soften and sweeten the fruit. We want to keep the fruit fairly intact. Keep to one side, we will be using it for the cake mix and the topping.
  4. In a stand mixer pop in all the cake ingredients and 100g of your softened rhubarb,  whisk until smooth.
  5. Pour the batter into the prepared sandwich tins and cook for 35 minutes. Leave to cool thoroughly.
  6. With a hand blender whisk the all the elderflower cream ingredients together until you have firm peaks.
  7. 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 the elderflowers if you have them-or any edible flower you like and a good dusting of icing sugar.
  8. Enjoy!

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