Wealden Times | WT170 | April 2016 | Garden supplement inside

Rhubarb, Strawberry and Maple Cake
Serves 6-8
• 200g rhubarb – cut
into 3cm lengths
• 2dsp maple syrup
• 120g strawberries –
cut in half
• 3 egg Victoria sponge
• 1 orange – zest-grated
• 250g crème fraîche –
to serve
1. Line a 23cm square tin with parchment.
2. Cook the rhubarb with the maple syrup in the tin for
10 minutes at about 180C (in a conventional oven) or until
cooked, then add the strawberries to the rhubarb.
3. Make the Victoria sponge, adding the grated orange rind to
the mixture. Spoon the sponge mixture over the fruit and
bake for 25 minutes, also at 180C, until cooked.
4. Cool before turning out and serve with crème fraîche.
Juliet’s Catering, 01797 270347, bidwell@ndo.co.uk, www.julietscatering.co.uk
149 www.wealdentimes.co.uk
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