RECIPE

Serves eight

Ingredients

Cake

300g unsalted butter (chopped)

300g white chocolate (chopped into small pieces)

300g plain flour

150g self raising flour

400g caster sugar

Three eggs (lightly beaten)

1tsp champagne flavouring

Rhubarb Jam

500g rhubarb (cut into 3cm chunks)

500g caster sugar

1 vanilla pod (halved and seed scraped)

1tbs brandy

2tbs red vermouth

Method

1 Preheat oven to 180C/350F/ gas mark 4, grease a nine-inch round tin and line the base and sides with a collar of baking paper that extends 2cm above tin.

2. Place butter and 270ml water and caster sugar into a saucepan over medium heat and stir until the butter has melted and the sugar dissolved.

3. Turn off the heat, add broken chocolate and stir until well combined. Sift flours together in a bowl. Add a pinch of salt and stir together and make a well in the centre.

4. Pour the mixture into the tin and place in the oven. After 10 minutes reduce the temperature to 160C (325F/Gas 3).

5. After a further 20 minutes reduce the temperature to about Gas 2½ (155C/315F) 8. Bake for another 70 minutes or until a skewer comes out clean, although it may be sticky.

9. Leave the cake in the tin until completely cold. While the cake is cooling you can make the jam.

10. Put a small plate in the freezer then place the rhubarb in a large saucepan with the rest of the ingredients and stir gently until the sugar is dissolved.

11. Bring to the boil then reduce heat and simmer for about 10 minutes. Remove the rhubarb once it is just tender and set aside.

12. Bring the syrup to the boil and boil for another five minutes or until thick. Test for setting point by spooning a little onto your chilled plate.

13. After one or two minutes, push your finger through the jam - if the surface wrinkles it is ready. If you have a sugar thermometer it should reach 105C.

14. Set aside to cool completely.

To assemble the cake

1. Slice the cake into two/three layers.

2. Place the layers on top of each other and then place the third layer on top and coat entire surface with rhubarb jam. Decorate with sticks of rhubarb, or a cream cheese icing.

3. Place in the fridge to set.