This strawberry and rhubarb cake is the ultimate spring dessert, celebrating rhubarb season at its very best. Sweet strawberries, tart rhubarb, fragrant vanilla, and fresh lemon come together in a beautifully balanced combination that’s both light and flavorful. It’s a fresh, fun cake that’s perfect for spring and early summer.
Combining mirror glaze and velvet spray takes a little practice, but the result is well worth it. If you’re willing to experiment, it creates a beautiful effect that can be adapted with all kinds of colors and flowers to suit any design.
Happy baking <3
Almond & Lemon Blondie:
- 75 g butter
- 115 g white chocolate (28%)
- 50 g eggs (approx. 1 medium egg)
- 70 g caster sugar
- 50 g all-purpose flour
- 40 g almonds
- zest from 1.5–2 organic lemons
- a pinch of salt
- Melt the butter and set it aside. Melt 75 g of white chocolate in a separate bowl and set it aside.
- Whisk together the eggs, sugar, flour, and salt until the batter is light in color and has a fluffy consistency.
