Bake one for yourself, Mamma, because you definitely deserve an extra slice today.
Bake one for the busy Mum you know up the road who hasn’t had much time for baking lately.
Bake one and invite your friends over for a cup of tea, because they have been there for you when your Mamma couldn’t be.
Bake one for your grandma, or someone else’s grandma. Take it round with some spare time for a chat – maybe they’ve been feeling a bit lonely lately.
Bake one for your friend who wants so badly to be a mum, and might need a bit of distraction on Mother’s Day.
Bake one for the Mum that’s finding motherhood tough and could use a bit of extra support.
Bake one for the Mother who’s baby is with the angel’s.
Rhubarb and Strawberry Crumble Cardamom Cake for Mother’s day
150g (4 ½oz) butter, softened and diced,
Plus extra for buttering
125g (4 ½oz) golden caster sugar
3 large eggs, beaten
2 tsp vanilla extract
2 tsp ground cardamom
170g (4 ½oz) spelt flour, sifted
2 tsp baking powder
2–3 tbsp milk
3tbsp light brown muscovado sugar
400g rhubarb, trimmed and cut into 2.5cm (1in) lengths
300g hulled strawberries, halved
40g wholegrain spelt or wheat flower
40g jumbo oats
30g light brown muscovado sugar
40g soft butter
Pinch of sea salt
Butter a 20cm cake tin and line the bottom with baking parchment, pre heat the oven to 190˚C.
Make the crumble toping by mixing all the ingredients together it resembles crumbs and set aside.
Toss the fruit in the sugar and set aside.
Beat together the butter and sugar until pale a fluffy, then add the eggs a little a time along with the vanilla – add a little flour if the mixture starts to curdle. Mix together the flour, baking powder and salt and gently fold into the cake mixture. Add some of the milk if the mixture needs loosening up a bit.
Transfer to baking tin and pile on the fruit, then sprinkle over the crumble topping.
Bake for 40-50 minutes – or until a skewer comes out clean.
Leave to cool before removing from the tin.