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Rhubarb Rosewater drizzle cake

 

       Makes an 8” round cake

       For the cake

 

      Rhubarb Topping

 

Drizzle topping

  1. First cut, wash and slice rhubarb and put into a pan
  2. Add the sugar, star anise, organic rosewater and water to the pan
  3. Cook till tender but not to mushy
  4. Strain and cool ready for the top of cake
  5.  
  6. For the cake
  7. Add all ingredients on the cake list and combine till there are no lumps, beat till smooth
  8. Pour into a 8”
  9. Cook at 180’c for 16-20 minutes
  10. Cool in the tin
  11. When cool top with the rhubarb mixture

Drizzle topping

  1. Mix the vegan spread, icing sugar, rosewater, yoghurt with a whisk until silky smooth
  2. Pour over the rhubarb on the cake

Slice and enjoy

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