CAKE IN THE HOUSE

Forced rhubarb can bring some much-needed colour to the table and it's even better served in a billowy cloud of whipped cream.

ROASTED RHUBARB AND CREAM CAKE Serves 8 - 10 220g butter, softened 200g caster sugar 4 eggs 200g self-raising flour 1 tsp baking powder 400g rhubarb, diced into 2cm batons 1 orange, zested and juiced 50g caster sugar 275ml double cream 85g icing sugar 1 Preheat the oven to 170C/Fan 150C/ Gas 3 and line a 20cm round tin. 2 Cream the butter and sugar until light and fluffy. Add the eggs, one by one, mixing well after each addition and scraping the sides of the bowl. Finally, sift in the flour and baking powder and fold in until you have a smooth dropping consistency. 3 Transfer the cake mixture to the prepared tin, smooth the top, and bake for 45 mins. 4 Whilst the cake is baking, prepare the rhubarb. Place the batons onto a lined baking tray.…

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The Simple Things (Digital) - 1 Issue, March 2025

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