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Spiced Rhubarb and Almond Cake

Serves 8-10

400g rhubarb, trimmed and cut into 5mm-thick slices

225g caster sugar, plus 2 tablespoons

3 teaspoons ground cinnamon

3 large eggs

2 teaspoons vanilla bean paste

2 teaspoons ground ginger

225g self-raising flour

150g salted butter, melted plus extra for greasing

150g flaked almond, 75g toasted

For the filling

300ml double cream, cold from the fridge

Seeds from 4 cardamom pods, crushed using a mortar and pestle

1 teaspoon ground cinnamon

2-3 tablespoons icing sugar

1 teaspoon vanilla bean paste

175g smooth blackberry jam

Preheat the oven to 160 degrees C (140 fan forced). Grease a 24cm spring-form cake tin and line it with baking paper.

Put the rhubarb slices into a mixing bowl with the 2 tablespoons caster sugar and 1 teaspoon of the cinnamon and mix well. Set aside.

Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and heat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined.

Pour the mixture into the prepared cake tin and use a spatula to smooth out the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer.

To make the cream filling, put the double cream into a mixing bowl with the cardamon, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft with peaks form and it just holds its shape. If you have the time, refrigerate the cream to chill it before using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer.