Strawberry, Rhubarb & Almond Cake
Summer is definitely here and I can feel it. Literally feel it - I can't breathe, my nose is dripping and my eyes are itching like mad. Yip, it's hay fever season and it's a not a whole lot of fun if you suffer with it. On a more positive note, there is an abundance of seasonal produce to enjoy and I'm never happier when popping a fresh pea into my mouth. I'm also loading up salads with radishes, risottos with asparagus picked only ten minutes away from my home and I'm loving the first of the new potatoes too.
I haven't baked a cake for a while, instead we've been feasting on crumbles and Eton Mess for puddings, but I did make this a few weeks ago and it was so good that I needed to bake it again today. This is a cake that absolutely sums up Summer - British fruits at their peak. The scent of strawberries will take your breath away and the honest truth is I only managed to take a handful of photographs as I couldn't resist devouring a slice. Enjoy!
175 g unsalted butter, softened
175 g golden caster sugar
3 medium size free-range eggs
1 tsp vanilla extract
175 g self-raising flour
a pinch of salt
50 g ground almonds
4 tbsp natural yoghurt
zest and juice of 1 lemon
100 g rhubarb, sliced
150 g strawberries, hulled and chopped into halves or quarters
2 tbsp seedless raspberry jam, mixed with 1 tbsp boiling water
3 tbsp toasted flaked almonds
1 tsp icing sugar
Grease and line a 23 cm spring form cake tin
Heat the oven to 180 degrees C.
In an electric mixer, beat the butter and the sugar until pale and creamy
Gradually add the eggs and the vanilla extract
Sift the flour and salt and mix again.
Add the ground almonds and gently mix.
Add the yogurt, lemon zest and lemon juice and fold in until smooth
Spoon into the prepared tin and level the surface.
Arrange the rhubarb pieces and the strawberry quarters on top.
Cover the top with a piece of tin foil.
Bake in the oven for 45 mins then remove the foil and return to the oven for 15 mins until the cake is cooked through.
Once it has cooled, scatter with the flaked almonds, drizzle with the jam and sift over the icing sugar.