ALMOND BUNDT WITH ROASTED RHUBARB GLAZE
Serves 8 Takes 1 hour 30 minutes, plus cooling
INGREDIENTS
• A little vegetable oil, for greasing
• 1 tbsp fresh, white breadcrumbs or plain flour, for the tin
• 175g/6oz butter, at room temperature
• 140g/43/4oz caster sugar
• 3 tbsp water
• 3 eggs
• Grated zest of 1 lemon
• 2 tsp runny honey
• 1 tsp almond extract
• 100g/4oz self-raising flour
• 40g/11/2oz potato flour or cornflour
• 100g/4oz ground almonds
• Edible fresh flowers, to decorate
For the rhubarb glaze
• 500g/1lb 2oz fresh rhubarb (or plums, stoned)
• 100g/4oz caster sugar
• 50g/2oz icing sugar
1. Preheat your oven to 200°C, fan 180°C, gas 6. Line a large roasting pan with baking paper.
2. First, make the rhubarb glaze. Wash the rhubarb, cut it into small pieces on the diagonal and tumble into the lined roasting pan. Sprinkle over the caster sugar and 2 tbsp of water, cover with foil and bake in the preheated oven for 15 minutes. The rhubarb should have released lots of juices and there should be some syrup in the bottom of the pan. If it needs a little longer, drizzle over another 1 tbsp of water and roast for a further 10 minutes. Set aside to cool.
3. Brush the inside of a 26cm/10in bundt tin with a little oil, then dust with the breadcrumbs or plain flour. Turn down the oven to 160°C, fan 140°C, gas 2.
4. Beat the butter and caster sugar together until fluffy. Add the eggs one by one, then add the lemon zest, honey and almond extract and mix again. Finally, add the self-raising flour, potato flour or cornflour and ground almonds and mix gently until just combined.
5. Spoon the batter into the prepared tin and bake in the preheated oven for 40-45 minutes, until an inserted skewer comes out completely clean. The bundt should be firm to the touch and golden brown all over. Leave to cool in the tin before carefully turning it out on to a serving plate.
6. To make the glaze, drain the syrup from the roasted rhubarb pieces. Mix the syrup with the icing sugar and pour it over the bundt. Decorate with a few pieces of the roasted rhubarb and some edible flowers.