Seasonal Rhubarb & Almond Cake from Our Kitchen Garden

One of the joys of summer in our organic kitchen garden is the abundance of rhubarb, with its tart, vibrant stalks just begging to be baked into something delicious. At the café, we like to let the season guide our menu — and nothing captures early summer quite like this Rhubarb & Almond Cake.

This cake has become a firm favourite among our regulars. It’s buttery, moist, and delicately sweet, with bursts of tangy rhubarb and the warm citrus lift of orange zest. We grow the rhubarb ourselves just a stone's throw from the kitchen, and we love being able to bring the garden straight to your plate.

Whether you're visiting us for a slice or baking it yourself at home, this is a perfect cake for lazy afternoons with a cup of tea or served as a simple dessert with a dollop of crème fraîche. And the best part? It keeps beautifully for up to three days — if it lasts that long.

🌿 Rhubarb & Almond Cake

Serves: 8-10
Prep Time: 20 minutes
Bake Time: 1 hour 10–15 minutes
Storage: Keeps for up to 3 days in an airtight container in a cool place

Ingredients

• 150g salted butter, at room temperature

• 150g golden caster sugar, plus 2 tbsp for sprinkling

• 2 medium eggs

• 200g ground almonds

• Finely grated zest of 1 orange

• 100g self-raising flour

• 1 tsp baking powder

• 400g rhubarb, trimmed and cut into 4cm lengths (halve lengthways if very thick)

• 2 tbsp flaked almonds

Method

1. Preheat your oven to 180°C (fan 160°C/gas mark 4). Grease a 22cm springform tin and line the base and sides with baking paper.

2. Cream the butter and sugar together in a large bowl using an electric whisk until pale and fluffy.

3. Add the eggs, one at a time, whisking well after each addition until the mixture is smooth and creamy.

4. Fold in the ground almonds and orange zest. Sift over the self-raising flour and baking powder, then mix everything until well combined.

5. Spoon half the mixture into the prepared tin and spread it evenly to the edges.

6. Layer with rhubarb: Arrange just under half of the rhubarb pieces over the batter, keeping them away from the edges. Sprinkle over 1 tablespoon of the extra caster sugar.

7. Add the remaining cake mixture on top, gently spreading it to cover the rhubarb. Arrange the remaining rhubarb in a circular pattern on top, filling any gaps (again, avoid the edges).

8. Scatter with flaked almonds and sprinkle the remaining tablespoon of sugar over the top.

9. Bake for 1 hour, then cover loosely with foil and bake for a further 10–15 minutes, or until the centre feels firm and a skewer inserted comes out clean.

10. Cool in the tin, then transfer to a wire rack. Serve warm or allow to cool completely.

We hope you enjoy baking this with your own garden rhubarb — or come by the café to try a slice made fresh with ours!

Picking rhubarb in the kitchen garden.

Wild Garlic Pesto

Just as vibrant in colour as it is in taste, wild garlic pesto is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Wild Garlic is abundant at this time of the year and can be found and foraged in almost all woodland areas. When picking it it’s best to try and pick the leaves from an area that’s less likely to have been trampled on to ensure you get the best leaves possible and if you are unsure of whether the leaves are wild garlic the best way to check is to crush the leaves in your palm and take a good sniff. If it smells like garlic, then you’ve picked the right plant!

The below recipe is the one we follow but there are lots of adjustments you can make depending on taste, toasted hazelnuts can be a delicious addition and for those that like a sharper flavour add slightly more lemon.

Ingredients

100g wild garlic leaves

50g parmesan cheese

50g toasted pine nuts

1-2 tablespoons of olive oil

Lemon juice

Salt and Pepper

Method

Wash wild garlic leaves thoroughly.

Place the leaves, parmesan, olive oil and nuts into a food processor and blitz. You could also do this with a pestle and mortar if you want to be more traditional.

Add further oil if you wish to have a thinner texture and mix.

Add in your salt, pepper, and lemon juice to taste.

Squash & Sage Soup

Comfort in a Bowl: Homemade Squash and Sage Soup with Homegrown Organic Squash

There’s nothing quite like a bowl of warm, hearty soup and it’s just what we’re craving during these grey and chilly January days. This recipe is a perfect way to celebrate the bounty of squash we have left over from the autumn; using our homegrown, organic squash elevates the taste of this dish, creating a nourishing and flavourful soup that's ideal for a cosy lunch in our cafe. Served with a drizzle of oil and a chunk of fresh sourdough it’s comfort in a bowl.

Regardless of whether you have grown your own this recipe is still a winner, so we’ve included it below for you to make at home.

Why Squash and Sage?

Butternut squash is rich and velvety when pureed, making it the perfect base for soups. Its natural sweetness is balanced beautifully by the earthy, aromatic notes of fresh sage, and a hint of ginger adds a subtle warmth. This recipe is not only full of flavour, if you have grown your own it is a great way to use your organic squash, ensuring that the freshness and nutrients from your produce shine through.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, chopped

• ½ teaspoon sea salt

• 1 (3-pound) butternut squash, peeled, seeded, and cubed

• 3 garlic cloves, chopped

• 1 tablespoon chopped fresh sage

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• 3 to 4 cups vegetable broth (adjust to desired soup consistency)

• Freshly ground black pepper, to taste

Instructions

1. Prep Your Squash

The star of the show is, of course, the butternut squash. Start by peeling the squash with a sharp vegetable peeler and removing the seeds with a spoon. Once it’s peeled and cleaned, cut it into cubes. If you're lucky enough to have homegrown squash, you’ll notice the vibrant color and sweet aroma—it’s a sure sign that the soup is going to taste amazing.

2. Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of sea salt. Sauté the onion for 5–7 minutes, or until it softens and turns translucent. This step is essential for building flavour.

3. Add Garlic and Herbs

Next, add the garlic, chopped sage, rosemary, and fresh grated ginger to the pot. Sauté everything together for an additional 2–3 minutes. The combination of ginger and rosemary creates a delightful fragrance, while the sage adds depth and an earthy, comforting aroma.

4. Add the Squash and Broth

Once your onions and herbs are fragrant, add the cubed butternut squash to the pot. Stir to coat the squash in the olive oil and aromatics. Then, pour in 3 cups of vegetable broth (you can add a little more if you prefer a thinner soup). Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender and easily pierced with a fork.

5. Blend the Soup

Once the squash is soft, it’s time to blend! You can use an immersion blender directly in the pot for a smooth, velvety texture, or transfer the soup in batches to a stand blender. Blend until completely smooth. If the soup is too thick for your liking, simply add more vegetable broth until you reach your desired consistency.

6. Season and Serve

Taste the soup and adjust the seasoning with freshly ground black pepper and additional salt, if needed. For an extra touch, drizzle a little more olive oil on top, and maybe even garnish with a few sage leaves for visual appeal. Serve hot with crusty bread or a dollop of sour cream for a rich finish.

Tips for Perfecting Your Soup

• Freshness Matters: When using homegrown squash, the natural sweetness and depth of flavor come through beautifully. If you’re using store-bought squash, look for firm, unblemished fruit with deep orange skin.

• Vegan Option: This soup is naturally vegan if you stick to vegetable broth. If you want to make it even more creamy, consider adding a splash of coconut milk or oat cream at the end for richness.

• Herb Variations: While sage and rosemary make the perfect pairing for squash, feel free to experiment with thyme or tarragon if those herbs are available in your garden.