Currently in the garden rose "Gertrude Jekyll" is flowering prolifically,so this is the inspiration for this bake, a deep rose pink highly fragranced David Austin rose with ample double blooms. Roses always mean summer to me, their luscious fragrances and ample flowers and also quintessentially English.
A delicious bake with a good crumb studded with tangy juicy chunks of rhubarb.
What you need
- 3 or 4 talks rhubarb, washed and chopped into 1cm ish chunks
- 1 1/2 cups of ground almonds
- 1 cup of gluten free plain flour (I used Doves Farm)
- 150g softened butter
- 3/4 cup light brown soft sugar
- 1 tsp vanilla paste
- 1 tbsp rose syrup
- 4 eggs - free range
What you do
- Pre heat the oven to 180c
- Toss the prepared rhubarb into the flour and ground almond mixture
- Beat the sugar and softened butter together until light and slightly fluffy, add the vanilla and rose syrup
- Add the eggs one by one , don't worry to much if the mixture curdles slightly keep mixing, add a little of the flour / almond mixture
- Now fold in the rest of the flour, almond and rhubarb mixture
- Scrape into prepared cake tin and bake for about 45 mins or so , bake until golden, slightly risen and done when tested with a cocktail stick.
- Allow to cool in tin
- Wrap and store once cool, its has a better flavor if kept for 24 hours.
I am linking up this post to this month's Tea time treats , hosted in turn by Karen over on Lavender and Lovage and Hedgecomber. This month's theme is Floral, I think this more than qualifies.
I am also linking up to Ren Behan with her Simple and in Season campaign. As this is a very seasonal recipe as it features rhubarb from the garden and is decorated with fallen petals from Gertrude Jeykll rose.
