Prep time:
Cooking time: 45 minutes
Total time:
Serves: 8
150g Self Raising Flour
1tsp Baking Powder
225g Caster Sugar
50g Ground Almonds
125g Butter, melted
2 Large Eggs, beaten
350g Rhubarb, sliced
25g Flaked Almonds
This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and cranberry for Christmas. Whatever version I serve, people love it – the perfect recipe!
Local food tip: If you can get hold of freshly laid local eggs from a small supplier or are lucky enough to keep your own hens, you will really notice the difference in flavour and colour of your finished cake. Using my own hens’ eggs has transformed my baking!
- words: Mary Gwyn
- pictures: David Merewether
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