Rhubarb and Lemon Drizzle Cake
Our most popular cake of the moment, slices of this deliciously sticky rhubarb and lemon drizzle have been flying off the counter in the cafe almost as fast as we can make it. We've had numerous requests for the recipe, so finally, here it is. We use our homegrown rhubarb but any organic variety that you can find will work just as well.
For the cake:
450g sunflower spread
450g caster sugar
500g self-raising flour
50g ground almonds
400g chopped, organic rhubarb
For the topping:
200ml lemon juice
460g demerara sugar
Place the sunflower spread and sugar into a bowl and beat until light and fluffy.
Gradually beat in the eggs adding a little flour at a time to prevent curdling.
Beat in the lemon rind, then fold in the remaining flour and ground almonds with enough lemon juice to give a good dropping consistency.
Fold in 3/4 of the rhubarb and turn into the prepared tin. Smooth the surface and scatter the remaining rhubarbs on the top.
Bake in a preheated oven at 180C for 1 hour, or until firm to touch and a skewer inserted into the centre comes out clean.
To make the topping, place the lemon juice and sugar into a bowl and mix together.
As soon as the cake comes out of the oven, prick it all over with a fine skewer and pour over lemon mixture.
Leave to cool in the tin until completely cold, cut into 20 portions