Flora Shedden's Rhubarb and Yoghurt Cakes

Just as the first rhubarb begins to appear, there is something rather joyful about baking with it. For this Mother’s Day, we turn once again to Flora Shedden, who shares a batch of delicate rhubarb and yoghurt cakes. Soft, gently almond-flecked and topped with a cloud of mascarpone icing, they strike that lovely balance between bright and comforting. Just the thing for a slow spring afternoon, perhaps with a pot of tea and someone special around the table.

Makes 12-15

Ingredients

For the rhubarb:
400g rhubarb
100g caster
100g water
juice of 1/2 lemon
1 tsp vanilla bean paste

For the cake:
125g butter
125g full fat yoghurt
2 eggs
250g caster sugar
300g self raising
50g flaked almonds

To decorate:
30g whole almonds
Edible petals

For the icing:
250g mascarpone
125g double cream
100g icing sugar
1 tsp vanilla bean paste

Method

1. Preheat the oven to 165C FAN.

2. Cut the rhubarb into 2cm batons. Toss with the sugar, water, lemon juice and vanilla, then tip on to a medium baking tray so the rhubarb sits in a single layer. Roast for 10 minutes then check. Return to the oven for a further 5 minutes and check again. The rhubarb should be soft and beginning to fall apart after 15-20 minutes. Set aside.

3. For the cakes melt the butter over gentle heat. Once melted, pour into a mixing bowl then add the yoghurt and eggs. Whisk together until smooth.

4. Add the caster and whisk again. Finally, add the flour and the almonds and whisk once more until fully combined.

5. Line a muffin tray with paper liners then spoon the batter in until 3/4 full. Top with two or three pieces of the poached rhubarb, reserving half for decorating.

6. Bake for 25 minutes or until lightly golden and cooked through.

7. While the oven is still on roast the whole almonds (skinless if you can get them) for 10 minutes or until golden and fragrant. Set aside.

8. Once the cakes have cooled whisk together all the icing ingredients until the mix is soft but just beginning to hold its shape. You don't want to over whisk the icing otherwise the mix might begin to split.

9. Spoon the mixture into a piping bag and pipe a generous circle on top of each cake.

10. Next spoon the now cold rhubarb into the centre making sure to strain off excess syrup before spooning it on top. The excess syrup makes a delicious cordial with fizzy water or stir it through a cocktail!

11. Roughly chop the toasted almonds and sprinkle on top. Finally finish with the petals and a little icing sugar. Serve on the day of decorating.