March 10, 2021

Rhubarb and Ginger Gin Cake

Whitley Neill Rhubarb and Ginger Cake with a Whitely Neill Rhubarb and Ginger Ginsecco

Sweet and sumptuous Whitley Neill Rhubarb and Ginger Gin Cake with a Whitley Neill Rhubarb and Ginger Ginsecco. The perfect afternoon tea combination.


  • 200g softened butter, plus extra for greasing​
  • 200g caster sugar, plus 3 tbsp for the topping​
  • 3 large free-range eggs​
  • 1 tsp vanilla extract or almond extract​
  • 200g ground almonds​
  • 200g self-raising flour
  • 1 tsp baking powder​
  • 300g young rhubarb, trimmed and cut into roughly 2cm lengths​
  • 4 tbsp Whitley Neill Rhubarb & Ginger Gin​


Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.

Put the butter, sugar, eggs, vanilla extract, gin, almonds, flour and baking powder in a food mixer. Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold with a massive dollop of clotted cream.​


  • 20ml Whitley Neill Rhubarb & Ginger Gin​
  • 5ml lemon juice​
  • 100ml Prosecco.

Serve in a flute with orange zest.