r the roasted rhubarb 400g trimmed rhubarb, cut into 4-5cm slices 110g caster sugar ½ lemon, zested and juiced 2 tbsp elderflower cordial For the cake 115g unsalted butter, at room temperature, plus extra for the tins 95g whole, skin-on almonds (or use blanched or ground almonds) 200g golden caster sugar 1 lemon, zested 3 eggs, 2 whole and 1 white only 1 tsp vanilla extract 1 tbsp elderflower cordial, plus extra for brushing 100g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 130g full-fat natural yogurt elderflowers, rinsed and patted dry, to garnish (or rose, lilac, geranium or peony petals) For the elderflower cream 300ml double cream 2 tbsp elderflower cordial 100g full-fat natural yogurt 1. Heat your oven to 200C/180C fan/gas 6. Butter the sides of two 20cm round cake tins and line the bases with baking parchment. 2. To roast the rhubarb, line a high-sided baking tray with baking parchment, add the rhubarb, then top with the sugar, lemon juice, zest and cordial. Cover with foil and roast in t…