Dish of the week: Rhubarb and Elderflower Upside Down Cake

A cake to feed 6-8

Ingredients

225g softened, unsalted, butter

225g castor sugar

225g self-raising flour

1/2tsp bicarb

4 free range eggs (ideally at room temp)

60ml whole milk

100g sugar

4 sticks rhubarb

2 tbsp elderflower cordial

3 white tea, blueberry and elderflower teabags

50g chopped pistachio

50g crème fraiche

Method: 

  1. Make the rhubarb compote, cut the rhubarb into 1inch pieces, put in a pan with 1 open tea bag, sugar, elderflower cordial and a dash of water
  2. On a gentle heat bring to a simmer and then take off the heat and allow to stand for 5-10 minutes
  3. Drain off the liquid and keep aside, and allow the rhubarb to cool
  4. Line a 10inch cake tin with greaseproof paper on the bottom and around the sides
  5. Make the cake, cream the butter, tea laves from 2 tea bags and sugar until light and fluffy
  6. Add in the eggs slowly
  7. Sieve in flour and bicarb and gently fold into the mix
  8. Add milk until the batter is a slow dropping consistency 
  9. Spread the rhubarb evenly on the bottom of the tin
  10. Gently spoon over the cake mix to cover the compote
  11. Cook for 20minutes at 160 and then turn down the oven to 150 for another 20minutes or until a skewer comes out clean
  12. Allow the cake to rest for 10-15 minutes
  13. In the meantime, reduce the syrup, place the rhubarb syrup in a pan on a low heat and gently reduce until it is thick and glossy
  14. Turn the cake out onto the plate, board or cake stand you are serving it on and brush over the syrup. Sprinkle on the pistachio and any other garnish
  15. Serve with a cup of tea and a dollop of crème fraiche
  16. Enjoy! 

Recipe created by Social Pantry founder Alex Head 

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