INGREDIENTS:
• 3 tbsp unsalted butter, softened, plus extra for greasing
• 380g soft brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 300g sour cream
• 300g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 400g rhubarb, roughly chopped
• 100g caster sugar
• 1 tbsp elderflower cordial, diluted with water to 100ml
For the orange cream:
• 2 tbsp caster sugar
• 3 eggs yolks
• 2 tbsp Cointreau
• zest of 1 orange
• 225g mascarpone cheese
• 150ml double cream
METHOD:
• Preheat the oven to 180°C. Grease and line a spring-form cake tin.
• Cream the butter and brown sugar together. Add the eggs, vanilla extract and sour cream. Beat well, then sift in the flour, bicarbonate of soda and baking powder and fold together.
• Transfer the batter into the cake tin. Smooth the top over, then place the rhubarb over the top.
• Place in the oven and bake for 90 minutes. If the cake looks like it's browning too quickly, cover it with foil for the last 30 minutes. Remove and cool on a wire rack. When cool, place on a serving plate.
• Place the caster sugar and diluted elderflower cordial in a small saucepan. Heat over a medium heat until the sugar has melted, then increase the heat to high. Boil the sugar until it starts to turn golden brown, occasionally shaking the pan but don't stir it. Swiftly remove from heat and spoon the toffee syrup over the rhubarb on the cake. Allow to cool before serving with the orange cream.
For the orange cream:
• Beat the caster sugar with the egg yolks until very pale. Fold in the Cointreau, zest and then the mascarpone. Beat well to combine.
• Whisk the cream to soft peaks and fold into the mascarpone mixture.
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