What to bake this spring, straight from the test kitchen

Ingredients

• 200 g unsalted butter, softened
• 200 g caster sugar
• 3 large eggs
• 200 g self-raising flour
• 50 g ground almonds
• 1 tsp almond extract
• 300 g rhubarb, chopped
• 40 g flaked almonds
• 2 tbsp demerara sugar

Method

1. 01

   Preheat the oven to 170C. Butter and line a 22cm round tin.

2. 02

   Cream the butter and sugar until light and fluffy.

3. 03

   Beat in the eggs one at a time, then the almond extract.

4. 04

   Fold in the flour and ground almonds until just combined.

5. 05

   Spoon half the batter into the tin, scatter over half the rhubarb, then top with the remaining batter and rhubarb.

6. 06

   Scatter with flaked almonds and demerara sugar.

7. 07

   Bake 45-50 minutes until golden and a skewer comes out clean.

8. 08

   Cool in the tin 15 minutes before turning out.