Spiced Rhubarb Cake with Cinnamon Cream

20 minutes, plus cooling time prep, 1 hour 15 minutes cook

Serves 10

Ingredients

For the cake:

150g salted butter, melted and cooled, plus extra for greasing

400g rhubarb, trimmed and cut into 0.5cm slices

225g caster sugar, plus an extra 2 heaped tbsp

3 tsps ground cinnamon

3 large eggs

2 tsps vanilla bean paste

2 tsps ground ginger

225g self-raising flour

75g flaked almonds

For the cinnamon cream:

300ml double cream

3-4 tbsps icing sugar, to taste

1 heaped tsp ground cinnamon

1 tsp vanilla bean paste

Method

Preheat the oven to 160˚C/ Fan 140˚C/Gas 3. Grease a 23cm springform cake tin and line the base with baking parchment. Mix the rhubarb with the extra 2 heaped tbsp caster sugar and 1 tsp cinnamon; set aside.

In a large bowl, beat the remaining 225g sugar and 2 tsp ground cinnamon with the melted butter, eggs, vanilla and ginger. Mix in the flour, followed by the rhubarb, until everything is combined.

Pour the cake mixture into the tin and smooth the surface, making sure the batter is evenly distributed before scattering over the flaked almonds. Bake for about 1 hour 15 minutes, until a skewer inserted into the centre comes out clean; cover with foil after 1 hour if it starts to brown too much. Leave to cool in the tin.

When you are ready to serve, whisk the cream with the icing sugar, cinnamon and vanilla to soft, light, pillowy peaks. Serve each slice of cake with a generous dollop of the cinnamon cream on the side.