Rhubarb & elderflower cake - Good Food Middle East

Name: Rhubarb & elderflower cake - Good Food Middle East
Ingredients: 400g trimmed rhubarb, cut into 4-5cm slices; 110g caster sugar; ½ lemon, zested and juiced; 2 tbsp elderflower cordial; 115g unsalted butter, at room temperature, plus extra for the tins; 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; elderflowers, rinsed and patted dry, to garnish (or rose, lilac, geranium or peony petals); 300ml double cream; 100g full-fat natural yogurt

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Explore the flavors of rhubarb and elderflower in a delightful cake recipe from Good Food Middle East. Perfect for any special occasion or simply to satisfy your sweet tooth.

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Ingredients

400g trimmed rhubarb, cut into 4-5cm slices
110g caster sugar
½ lemon, zested and juiced
2 tbsp elderflower cordial
115g unsalted butter, at room temperature, plus extra for the tins
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
elderflowers, rinsed and patted dry, to garnish (or rose, lilac, geranium or peony petals)
300ml double cream
100g full-fat natural yogurt