Recipes

Rhubarb & Elderflower Upside Down Cake

I’ve teamed up with English Tea Shop to create a series of seasonal, fresh recipes infused with their range of delicious teas. One of the most exciting parts of my job is coming up with new ingredient combinations and learning about new flavour pairings – it’s safe to say I now know A LOT about tea! As a big tea drinker, I couldn’t wait to get experimenting with English Tea Shop’s range and this rhubarb upside down cake is infused with their refreshing White Tea Blueberry & Elderflower tea.

Serves 6-8
225g softened, unsalted, butter
225g caster sugar
225g self-raising flour
1/2 tsp bicarb
4 free range eggs (ideally at room temp)
60ml whole milk
100g sugar
4 sticks rhubarb
2 tbsp elderflower cordial
3 White Tea, Blueberry & Elderflower teabags
50g chopped pistachio nuts
50g crème fraiche

Method:

  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 laves 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.
  16. Enjoy!

As a chef and someone who loves a good brew, it’s been a pleasure tasting the range and rediscovering old classics – here’s looking at you English Breakfast. From the classic Earl Grey and Chamomile to more unusual blends such as Lemongrass Peppermint and Chocolate Super Berry, English Tea Shop has some gorgeous blends available.

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