This cake is perfect for a celebration and is best eaten straight away. You can bake the sponge the day before then ice it when you’re ready to serve. It's vegan friendly too.
For the sponge
300g ground almonds
1 tablespoon bicarbonate of soda
200 ml maple syrup
250g self raising flour
240 ml almond milk
Water from 1 x 400g tin of chickpeas
200g icing sugar
2 tbsp elderflower cordial
3 tbsp Harbinger Rhubarb Preserve
1/ Preheat the oven to 200C and line a 7 inch baking tin with baking paper.
2/ In a large bowl, sift the flour then stir through the ground almonds and bicarb of soda. Mix in the maple syrup, almond milk and chickpea water until everything is combined into a smooth batter.
3/ Pour the cake batter into your lined tin and place in the pre-heated oven for 20 minutes. After 20 minutes, lightly cover the top of the sponge with tin-foil and cook for a further 15 minutes. This is to prevent the top from overcooking. Check the sponge is cooked with a skewer, if it doesn’t come out clean then cook for a further 10 minutes and check again.
4/ Once ready, take out of the oven and place on a wire rack - leave the cake in the tin for a few minutes before removing it. Leave the cake to cool while you make your icing.
5/ Sift the icing into a large bowl, mix in the elderflower cordial and a teaspoon of water at a time until you get your desired consistency. You want the icing quite thick so it doesn’t run off the cake.
5/ When the cake has cooled, you can slice the top off so you have a flat surface (you can enjoy these bits straight away- I call them the bakers treat!). Ice the cake then place it in the fridge for 20 minutes until the icing has set before spooning over the rhubarb preserve. Slice the cake and serve straight away because the jam and icing have a tendency to run!
Click here to buy our Harbinger Rhubarb Preserve- only available during the rhubarb season January-March.