SPICED APPLE CAKE WITH TEA-POACHED RHUBARB
Serves 6 4 eggs 1 cup firmly packed brown sugar 300g butter, melted, cooled 2½ cups plain flour 3 teaspoons baking powder 1 tablespoon ground nutmeg 1 tablespoon ground cinnamon 1 small apple, peeled, cored, diced 1 forest fruits-flavoured herbal tea bag 1 cup boiling water 6 rhubarb stalks, trimmed ⅓ cup caster sugar ¾ cup thickened cream, whipped violas and pineapple marigolds, to garnish* Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper. Using an electric mixer, beat eggs until light and fluffy. Add brown sugar and melted butter, and beat for 3 minutes or until thick and creamy. Sift flour, baking powder, nutmeg and cinnamon into a bowl. Add flour mixture and apple to egg mixture, and stir until well combined. Pour into prepared pan and smooth surface. Bake for 30 minutes or until a skewer inserted into centre comes out clean. Cool in pan for 10 minutes. Meanwhile, place tea bag in a small heatproof jug and pour over boiling water. Set aside for 5 minutes to infuse. Cut each rhubarb stalk into 4 even pieces. Place caster sugar, ¼ cup herbal tea and 1½ cups water in a large deep frying pan over a medium heat. Stir until sugar dissolves and mixture boils. Reduce heat to low. Simmer for 5 minutes or until reduced slightly. Add rhubarb and cook for 5 minutes or until just tender. Remove from heat and cool in poaching liquid. Turn warm cake onto a chopping board and cut into squares. Arrange cake and rhubarb in bowls. Drizzle with poaching liquid and top with cream. Garnish with violas and marigolds. Ensure flowers have not been treated with sprays. Pineapple marigolds (Tagetes tenuifolia ‘Lemon Gem’ ), also available at garden centres.