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- Orange Blossom and Rhubarb Layer Cake
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Search results for 150g rhubarb compote
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Ingredients
- 275ml olive oil, plus extra for greasing
- 120g mascarpone
- 185g Greek yoghurt
- 4 large eggs, plus 3 large egg whites for the buttercream
- 400g caster sugar, plus 40g for the buttercream
- 1½ tsp sea salt flakes, plus a pinch to finish (optional)
- 1 tbsp vanilla extract
- 390g plain flour, sifted
- 2 tsp baking powder, sifted
- 80g dark brown sugar
- ¼ tsp orange blossom water
- 250g unsalted butter, softened
- 150g rhubarb compote
- 1 sprinkling dried rose petals, to decorate (optional)