225g softened, unsalted, butter
225g castor sugar
225g self-raising flour
4 free range eggs (ideally at room temp)
60ml whole milk
4 sticks rhubarb
2 tbsp elderflower cordial
3 white tea, blueberry and elderflower teabags
50g chopped pistachio
50g crème fraiche
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 leaves 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.
Recipe courtesy of English Tea Shop