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.