Rhubarb and Elderflower Cake | A Delightful Springtime Treat

Introduction: A Harmonious Blend of Tart and Floral Flavors

The Rhubarb and Elderflower Cake is a quintessential spring dessert that marries the tartness of rhubarb with the delicate floral notes of elderflower. This cake offers a moist, tender crumb complemented by a luscious elderflower-infused cream, making it a perfect centerpiece for seasonal gatherings or afternoon teas.

Why You’ll Love This Cake

Seasonal Ingredients: Utilizes fresh rhubarb and elderflower cordial, celebrating spring’s bounty.
Balanced Flavors: The tartness of rhubarb pairs beautifully with the sweet, floral elderflower.
Elegant Presentation: Adorned with roasted rhubarb and edible flowers, it’s as visually appealing as it is delicious.
Versatile Occasion: Suitable for birthdays, garden parties, or as a delightful weekend bake.

Ingredients

For the Roasted Rhubarb:

400g trimmed rhubarb, cut into 4–5 cm slices
110g caster sugar
½ lemon, zested and juiced
2 tbsp elderflower cordial(Countrywide)

For the Cake:

115g unsalted butter, at room temperature, plus extra for greasing
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(everythinglooksrosie.com, Good Food Middle East, Countrywide, Good Food)

For the Elderflower Cream:

300ml double cream
2 tbsp elderflower cordial
100g full-fat natural yogurt(Good Food Middle East, littlewhisk.co.uk)

To Decorate:

Fresh elderflowers or edible flowers (such as rose, lilac, geranium, or peony petals)(littlewhisk.co.uk)

Instructions

1. Roast the Rhubarb:

Preheat the oven to 200°C (180°C fan/gas 6).
Line a high-sided baking tray with parchment paper.
Place the rhubarb slices on the tray, sprinkle with caster sugar, lemon zest, lemon juice, and elderflower cordial.
Cover with foil and roast for 25 minutes until tender.
Remove from the oven, strain the rhubarb, and reserve the syrup.
Reduce the oven temperature to 190°C (170°C fan/gas 5).(littlewhisk.co.uk, Rest Less, cook.bitscry.com, everythinglooksrosie.com)

2. Prepare the Cake Batter:

Grease and line two 20cm round cake tins with parchment paper.
In a food processor, blitz the almonds until finely ground (if using whole almonds).
In a stand mixer, cream the butter on medium speed for 2 minutes.
Add the golden caster sugar and lemon zest, then beat for 5 minutes until light and fluffy.
Reduce the speed and add the eggs, egg white, vanilla extract, and elderflower cordial, mixing until combined.
In a separate bowl, combine the flour, ground almonds, baking powder, bicarbonate of soda, and a pinch of salt.
With the mixer on low speed, alternately add the dry ingredients and yogurt in batches, starting and ending with the dry ingredients.
Fold in half of the roasted rhubarb and 1 tbsp of the reserved syrup.(everythinglooksrosie.com, littlewhisk.co.uk)

3. Bake the Cakes:

Divide the batter evenly between the prepared tins.
Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool completely in the tins on a wire rack before removing.(littlewhisk.co.uk)

4. Prepare the Elderflower Cream:

In a bowl, whip the double cream to soft peaks.
Fold in the elderflower cordial and yogurt until combined.
Gently fold in three-quarters of the remaining roasted rhubarb.(littlewhisk.co.uk, annabelsdeliciouslybritish.co.uk, everythinglooksrosie.com)

5. Assemble the Cake:

Place one cake layer flat-side down on a serving plate.
Prick the surface with a skewer and brush with elderflower cordial.
Spread half of the elderflower cream over the cake.
Top with the second cake layer, prick, and brush with cordial.
Spread the remaining cream on top.
Decorate with the remaining roasted rhubarb, drizzle with reserved syrup, and garnish with edible flowers.(littlewhisk.co.uk, Good Food)

Serving Suggestions

Afternoon Tea: Pair with a cup of Earl Grey or chamomile tea.
Dessert: Serve with a scoop of vanilla ice cream or a dollop of crème fraîche.
Celebrations: An elegant choice for birthdays, anniversaries, or garden parties.

Storage Tips

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Unfrosted cake layers can be wrapped and frozen for up to a month. Thaw and assemble with fresh cream and rhubarb before serving.