Name: Almond Bundt With Roasted Rhubarb Glaze
Total time: 1 h 30 min
Yield: 8
Ingredients: A little vegetable oil, for greasing; 1 tbsp fresh, white breadcrumbs or plain flour, for the tin; 175g/6oz butter, at room temperature; 140g/4¾oz caster sugar; 3 tbsp water; 3 eggs; Grated zest of 1 lemon; 2 tsp runny honey; 1 tsp almond extract; 100g/4oz self-raising flour; 40g/1½oz potato flour or cornflour; 100g/4oz ground almonds; Edible fresh flowers, to decorate; For the rhubarb glaze; 500g/1lb 2oz fresh rhubarb (or plums, stoned); 100g/4oz caster sugar; 50g/2oz icing sugar

VMG Recipes