This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and cranberry for Christmas. Whatever version I serve, people love it – the perfect recipe!

1. Preheat the oven to 170C, Gas 3. Butter and base line a loose-bottomed deep 20cm (8in) cake tin.
2. Sift the flour and baking powder into a mixing bowl. Stir in the sugar and almonds then beat in the melted butter and beaten eggs to give a soft dropping consistency. Spoon half the mixture over the base of the cake tin.
3. Arrange the rhubarb over the cake base then drop the rest of the mixture over in spoonfuls, leaving gaps. Scatter with the flaked almonds.
4. Bake in the preheated oven for 1 ¼ – 1 ½ hours until well risen and golden and a skewer inserted into the centre emerges clean and dry. Cool in the tin for 5 minutes then remove and leave on a wire rack to cool. Serve with local cream or ice cream.

Local food tip: If you can get hold of freshly laid local eggs from a small supplier or are lucky enough to keep your own hens, you will really notice the difference in flavour and colour of your finished cake. Using my own hens’ eggs has transformed my baking!