Rhubarb and Almond Cakes

Grease 6 x 140 ml muffin or small tart tins and line each with a circle of baking paper, large enough to come up the sides of the tins. Press the paper against the sides, pleating it where necessary.

Preheat the oven to 180˚C.

Combine the rhubarb, sugar and juice in a baking dish and bake for 8-10 minutes or until the rhubarb is just tender but still holding it’s shape. Set aside.

Cakes: Put the flour, almonds and both the sugars in a large bowl. Whisk the eggs, zest, vanilla and butter in a bowl then add to the dry mixture and beat with a wooden spoon until combined. Divide the mixture between the tins.

Place 2–3 pieces of rhubarb on top of each cake and bake for 20 – 25 minutes until the tops are golden and the cakes are puffed and risen.

Remove from the oven and brush the tops with the warm apricot jam and sprinkle with pistachios. Cool and serve with yoghurt and any leftover rhubarb. Makes 6.