Rhubarb, rose & almond cake

Serves 8 75g flaked almonds 150g unsalted butter, plus extra for greasing 150g caster sugar 2 eggs 100g thick yoghurt zest and juice of 1 orange 1 tsp rose essence 200g plain flour 1 tsp baking powder 250g rhubarb, trimmed and chopped icing sugar, for dusting 23cm round fluted cake tin baking paper Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the bottom of the cake tin with baking paper.

In a large mixing bowl, cream together the butter and sugar for 2-3 mins until smooth and creamy. Beat in the eggs one at a time, then mix in the yoghurt. Stir in the orange zest and juice, and the rose essence, then fold in the flour and baking powder. Mix in 50g of the flaked almonds.

Transfer the mixture to the prepared tin, then arrange the rhubarb on the top and scatter the remaining almonds over. Bake for 35-40 mins until golden and an inserted skewer comes out clean. Allow to cool, dust with icing sugar, then serve.

Unshelled and shelled almonds, alongside a bowl of ground almonds; the latter are ideal for adding flavour to cakes, tarts and puddings, and can even be used to thicken sauces.