So having taken on a role as master cake maker ( a very new thing for me having never really eaten cakes let alone bake them!) I am really enjoying this new role! It’s actually amazing how many seasonal variations of cakes there can be. Having now mastered the family favourites of the victoria sponge, coffee and walnut cake etc, this month I went a little out of my comfort zone and experimented with rhubarb and elderflower. Having roasted the rhubarb with elderflower, lemons and sugar, I began to make the batter which made me a little sceptical as natural yoghurt was being added into the cake mixture but I was seriously impressed with the result! The cake was really refreshing and light, perfect for the wonderful spring weather that we have been having. You will see this over the next few weeks as a regular cake at The Butler’s Pantry as I tweak the recipe for our cook book launching at the end of the year!