Rhubarb and Almond Cake by Growing Nicely

Rhubarb and Almond Cake by Growing Nicely

Don't let anyone ever tell you social media is not social. Through Instagram, Twitter and Facebook we've made friends, learnt more than we could have imagined, found unusual and delicious recipes and uncovered a whole host of interesting things to do and see. Through these platforms we share stories of what we're doing at Deans Court and in turn we talk to other people and are constantly inspired by what they're doing. When used to facilitate real-life experiences social media is a definite friend. 

One such example is this Rhubarb and Almond Cake. It comes from Jill Andersen, author of the wonderful blog Growing Nicely. Originally we met on Instagram. A like here and there lead to a comment which, in time grew to a conversation and finally materialised into Jill and her (ever patient) husband coming to visit us. We chatted, discussed our gardens and generally had a lovely afternoon. Walking around our garden we shared stories, advice and tips. A new real-life friend made online. 

So, this Rhubarb and Almond Cake. Taken from Jill's blog it's been going down a storm in the cafe. Gone are the sweeter stems of pale pink forced rhubarb that appeared in our garden in early March and now we're now onto the proper stuff. Hardy, bright pink stalks with a sharper flavour and coaster texture. Perfect for cakes and puddings. 

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Ingredients

150g butter at room temperature

150g golden castor sugar, plus 2 tbsp

2 medium eggs

200g ground almonds

100g self-raising flour

1 tsp baking powder

400g rhubarb, chopped into 4cm lengths, fat pieces also need to be cut in half lengthways.

2 tbsp flaked almonds

Method

Pre-heat the oven to 180 degrees, 160 fan or gas 4.

Grease a 22cm cake-tin, line the base with baking parchment and lightly flour the sides to make it really non-stick.

Mix the butter and sugar together in a large mixing-bowl.

Add the eggs, spooning in a little flour at the same time to stop it curdling.

Spoon half the mixture into the cake-tin, spreading it to the edges [ I found a fork best for this], then arrange half the rhubarb on top [keeping it away from the edge] and sprinkle a tablespoon of the extra sugar over the top.

Place the rest of the cake-mix on top and spread it out as above, arrange the rest of the rhubarb on top in a circular pattern, gently press them into the mix, then scatter the top with the extra sugar and the flaked almonds.

Bake for an hour, cover with tin-foil and bake for a further ten minutes if necessary.

Let it cool before tipping it onto a wire-rack.

Q & A with Eleanor Alborough, Head Gardener at Deans Court

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