If the end of a beautiful Easter weekend isn’t enough to make me feel morose, I’ve just polished off the last slice of this. I made it for mine and my sister’s birthdays, which were either side of the weekend, and feel the pretty garden flowers combined with the bundt ring made for quite a fitting celebratory wreath. A 27cm bundt tin and the ingredient quantities may seem excessive but the cake is delicately light and, as I just mentioned, easily polished off (albeit by me).
I’ve loved baking with rhubarb this season; stewed in crumbles, poached on tarts, and – as in this recipe – thrown into a cake mix. The fruit brings a delicious tartness to a sweet bake that makes it almost possible to convince yourself you’re not eating as much sugar as you are. If you’re worried the liquid from the rhubarb might seep too much into the cake, the mix itself is quite thick, so the rhubarb provides a perfect level of moisture that’s retained for a good couple of days after baking.
For the cake:
- 450g unsalted butter, softened, plus extra for greasing the tin
- 450g caster sugar
- Zest of 2 lemons, finely grated
- 8 medium eggs, at room temperature
- 200g ground almonds
- 400g self-raising flour
- A pinch of salt
- 350g rhubarb, washed and cut into small chunks
For the icing:
- 350g icing sugar
- Juice of 1 ½ lemons
- Edible flowers such as violas, pansies and primulas (optional)
You’ll also need a 27cm (10 inch) non-stick bundt tin.
- Preheat the oven to 180°C (160°C fan). Generously grease your bundt tin with butter.
- Cream the butter and sugar together, by hand or using an electric hand whisk.
- Add the eggs and beat, one by one. Don’t worry if the mixture curdles, when you add the other ingredients it will return to the right consistency.
- Add the lemon zest, ground almonds and flour. Fold into the mixture.
- Add the rhubarb, stirring well until incorporated evenly throughout the mix.
- Spoon the mixture into the tin and smooth evenly. Bake in the oven for 1 hr/1hr 15 (until a skewer comes out clean). Check the cake after 45 mins, as you may need to cover with foil to ensure the top doesn’t burn.
- Once cooked, remove the cake from the oven and turn out onto a wire rack to cool.
- Set about making your lemon drizzle icing whilst waiting for the cake to cool. Sieve your icing sugar into a bowl and, bit by bit, stir in the lemon juice. You want the icing to be runny but still of a thick consistency.
- Finally drizzle the icing over the cake, allowing it to run down the sides. Decorate with your edible flowers.