Rhubarb and stem ginger cake

INGREDIENTS

4oz butter

4oz caster sugar

2 medium eggs

4oz self-raising flour

5 pieces stem ginger in syrup, chopped, plus 1 tbsp syrup from the jar

2 tbsp milk

5 oz (trimmed weight) rhubarb, cut into 1-inch lengths

4 tbsp demerara sugar

Icing sugar to dust

Chantilly or extra thick double cream to serve

METHOD

1. Preheat the oven to 180C/106 fan/gas 4. Lightly grease a 23cm/9in round loose-bottomed cake tin. Line the base with a non-stick baking parchment. Place the butter, sugar, eggs, and flour in a large bowl and beat with an electric whisker until it is combined and creamy.
2. Add the ginger, syrup and milk; mix until well combined. Transfer to the tin, then spread level with the back of a spoon.
3. Arrange the rhubarb evenly on top of the cake, gently pressing into the mixture. Sprinkle with the demerara sugar.
4. Bake for 25-30 minutes until the cake is golden and firm to the touch. Dust with icing sugar, and serve warm or cold with cream.