Almond, Strawberry and Rhubarb Cake

A deliciously moist little summer cake perfect for a lazy afternoon in the garden. The strawberries and rhubarb in combination with the hint of ground almonds create a wonderful little tryst of flavours. Served with crème fraiche or sweetened yogurt completes this summery treat and it would surely go well with a cold glass of fizz or pudding wine. Pull up a deck chair and relax!!!!

Serves 10 – 12

What you need…

1 x 20cm round spring form tin, liberally buttered and lined with baking parchment

175g unsalted butter, softened

175g golden caster sugar

2 large happy eggs, lightly beaten

1 teaspoon vanilla extract

175g self-raising flour

A pinch of salt

50g ground almonds

4 tablespoons natural yogurt

Finely grated zest and juice of 1 lemon

100g rhubarb, chunkily sliced

150g strawberries, hulled and halved

2 tablespoons raspberry jam

1 tablespoon boiling water from the kettle

A sprinkling of flaked almonds

A sifting of icing sugar

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Tip the butter and sugar into your food processor and whizz until pale and creamy. Whilst still whizzing, gradually pour in the eggs and vanilla extract. Tip in the flour, salt and ground almonds and briefly whizz to fully incorporate.

Remove the mixing blade from the processor and pour in the yogurt, lemon zest and juice, using a balloon whisk to gently but thoroughly fold in until smooth. Spoon into the tin and level the surface with a spatula. Arrange the fruit on top, cover with foil and bake for 45 minutes. Then, remove the foil and pop back into the oven to bake for a further 15 minutes until cooked through and golden.

Cool for 15 minutes in the tin and then gently remove the tin sides and bottom as well as the baking parchment (I left the bottom piece on for fear of breaking the cake, just taking off the side bits) and cool on a wire rack.

Once cool, use a little balloon whisk to mix together the jam and hot water before drizzling it over the cake. Then sprinkle over the toasted almonds and sift over the icing sugar. This lovely, moist little summer cake is ready to be indulged in!

Serving suggestion…

Crème fraiche if you have it. I didn’t but mixed a little pre-made sugar syrup (a staple in our house, mainly for Maddie’s cocktails) with left over natural yogurt – bloody lovely!

Inspired by…

Woman and Home magazine

How easy…

Really quite effortless

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