After discovering my grandparents were growing raspberries and rhubarb in the garden, I decided to try my luck at combining them both. Don’t get me wrong – this cake wouldn’t win the award for looking the prettiest, but it tastes delicious, with clashes of nuts and lime.
5 large eggs
100g ground pistachios (you will probably need to do this yourself)
100g ground almonds
Pinch of salt
200g slightly salted butter
200g golden caster sugar
200g fresh raspberries
- Preheat the oven to 180C. Heavily grease a round bundt tin or loaf pan, including the sides – it’s really important you do this, otherwise the cake won’t come out of the tin.
- Mix the pistachios, almonds, flour, salt and baking powder into one bowl.
- In another bowl, combine the butter and sugar until it turns light and fluffy. Begin adding a handful of the mixture from the other bowl and then crack an egg into it. Continue doing this until the eggs and other mixture are combined.
- Cook for 1 hour 15 mins with some foil on top of the tin.
- Set aside to cool.
50g golden caster sugar
2 limes tested
150g chopped rhubarb
- Combine all the ingredients into a small saucepan and simmer on a low heat for around 2 minutes, or until the rhubarb has gone soft.
- After two minutes, remove half of the rhubarb and set aside into a separate bowl to cool.
- Continue to simmer for around fifteen minutes, or until the mix has turned into a syrup style mixture.
- Once the cake and syrup mixture has cooled, press the syrup all around the tops and side of the cake.
- Scatter raspberries and pistachios on top of the cake. Top off with icing sugar.