RHUBARB CUSTARD CAKE

Preparation time 25 mins Cooking time 45 mins Serves 10

11/4 cups plain flour

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground white pepper Pinch sea-salt flakes 2 free-range eggs

2 free-range egg yolks

11/2 cups caster sugar 100g unsalted butter, melted 1/2 cup sour cream Finely grated zest of 2 lemons 1 bunch rhubarb

2 Tbsp raw sugar

Icing sugar and double cream, to serve

STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Sift flour, baking powder, cinnamon, pepper and salt together. Put eggs, yolks and caster sugar in the bowl of an electric mixer and beat with whisk attachment on high speed for 5 minutes, until very light.

STEP 2 Whisk butter, sour cream and zest together, then fold into egg mixture. Fold in flour mixture gently. Spoon into a buttered and floured 22cm cake tin.

STEP 3 Cut rhubarb to these lengths: 4 x 10cm; 4 x 8cm; 4 x 6cm; 4 x 4cm; 4 x 2cm. Arrange in a pattern over batter, using the image as a guide. Scatter with raw sugar and bake for 40-45 minutes, until an inserted skewer comes out cleanly. Cool in tin. Dust with icing sugar and serve with double cream.