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Rhubarb and Ginger Cake with Poached Rhubarb + Mint Ingredients 400 ml sparkling elderflower water 100 g caster sugar 500 g rhubarb 20 g ginger 350 g plain flour 1 tsp ground ginger 1 tbsp baking powder 200 g caster sugar 2 large eggs 240 ml buttermilk 120 ml sun flower oil 1 tsp vanilla extract 1 tbsp demerara sugar 1 sprig mint 100 ml single cream | Method- Pour the elderflower water and sugar into a medium saucepan and bring to a boil. Wash the rhubarb and slice it into 5cm strips. Add it to the saucepan and simmer for 5 minutes, until the edges soften, then remove from the heat to finish cooking. When the rhubarb is just soft all the way through remove it from the liquid to a bowl and cool in the fridge.
- Slice the ginger and add it to the remaining liquid then boil and reduce until it starts to become syrupy. Set it aside for now.
- Preheat the oven to 220°C. Line small baking tins (5x10cm) with baking paper (you could also use a muffin tin). Weigh the flour, ground ginger, baking powder and caster sugar into a mixing bowl with a pinch of salt then stir to combine. Whisk the eggs, buttermilk, oil and vanilla extract in a second bowl. Pour the wet stuff into the dry stuff then mix gently until fully combined, taking care not to overwork the mixture. Drop about 1⁄2 of the rhubarb into the batter and mix in.
- Divide the mixture between the cake tins, making sure they are filled 3⁄4 of the way up. Sprinkle the demerara sugar over the top. Place them onto a baking tray and into the oven and immediately turn it down to 180°C. Bake for 30 minutes, until risen, golden and if you poke a clean skewer into the muffin it comes out clean.
- Now skewer the cakes all over the top and drizzle a few tablespoons of the syrup into the holes. Allow the cakes to cool in the tins for 10 minutes before lifting onto a wire rack to cool completely. Transfer the cakes to your plates and place a few chunks of the poached rhubarb next to it. Garnish with mint and serve with the single cream.
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