For 5 cakes

What You’ll Need:

For the cake:

• 25g Ground Almonds
• 25g Plain Flour
• 1 egg
• 70g Castor sugar
• 25ml of semi-skimmed milk
• 25ml Double cream
• 55g unsalted butter
• For the Rhubarb compote:
• 100g rhubarb
• 10g sugar caster
• For the crumble:
• 33g flour
• 33g light brown sugar
• 3g ground ginger
• 50g butter
• 3g ground almonds
• 16g self-raising flour

What To Do:

Method for the cake:

• Whisk up the eggs and sugar to a sabayon stage
• Fold in the cream & milk, followed by the dry ingredients
• Place in a mould and cook at 170 C for 15-20 minutes

Method for Rhubarb compote:

• Roughly chop rhubarb into even pieces, approximately 2cm in length
• Place in a saucepan over a medium heat with the sugar and 50ml of water then cover with a lid
• Cook for 15–20 minutes, stirring occasionally, until the rhubarb has completely broken down

Method for the crumble

• Mix all the ingredients together by hand;
• Then lay on a tray and bake @170 until golden.
• Allow to cool, chop up, use as needed.

Recipe supplied by Rocket Food, London’s leading luxury catering company.