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British Rhubarb, Macadamia & White Chocolate Cake

Waitrose

3 June 2011

Ingredients:250g plain flour2 tsp baking powder1 tsp bicarbonate of soda1 tsp cinnamon100g butter125g golden caster sugar2 medium essential WaitroseFree Range Eggs150g natural yogurt400g essential WaitroseRhubarb, cut into 2cm lengths50g macadamia nuts, roughly chopped50g white chocolate, broken into small chunks1 Preheat the oven to 180ºC, gas mark 4. Sift 200g of the flour with the baking powder, bicarbonate of soda and the cinnamon into a large mixing bowl. Rub in 75g of the butter until the mixture looks like coarse breadcrumbs and stir in100g of the sugar. Beat the eggs with the yogurt then beat into the dry ingredients to make a soft mixture.2 Spoon the cake mixture into a buttered and base-lined baking tin, about 28x18x4cm, and smooth the surface. Top with the rhubarb. Rub the remaining butter and flour together and stir in the rest of the sugar. Add the chopped macadamia nuts and the white chocolate chunks. Scatter over the rhubarb.3 Bake for 35–40 minutes until well risen and a skewer inserted into the centre of the cake comes out clean. Turn onto a wire rack to cool. Serve warm in slices with Waitrose Seriously Creamy Madagascan Vanilla Ice Cream or leave to cool and store in an airtight container.