Buttermilk Poundcake with rhubarb and angelica compote, damson cream

This recipe is from Paula Mc Intyre, who demonstrated how to create a variety of unusual dishes from common home grown produce and plants at the Garden Gourmet Pavilion at Northern Ireland’s premier gardening event, Garden Show Ireland.

Paula said “It is fantastic to be be involved in this event and promote an area that is so close to my heart. We are surrounded by stunning produce in this country and it is important that we all understand the potential that sits in our own back yards!”

Difficulty easy
Preparation Time
Cooking Time
Servings 4
Buttermilk Poundcake
  • 190g soft butter
  • 210g plain flour
  • ½ teaspoon baking powder
  • 330g castor sugar
  • 3 large eggs
  • 125m buttermilk
  • 1 teaspoon vanilla extract
Rhubarb and Angelica Compote
  • 4 sticks rhubarb, chopped
  • 150g castor sugar
  • few sprigs angelica
  • zest and juice 1 orange
Damson Cream
  • 200g mascarpone
  • 4 tablespoons damson jam
  • 250ml cream
  • 1 tablespoon icing sugar

Main Instructions
  1. Set oven to 180oc.
  2. Beat the butter and sugar until pale and fluffy.
  3. Add the eggs and beat one at a time.
  4. Fold in the flour and baking powder.
  5. Mix in the buttermilk and vanilla.
  6. Place in a greased and lined cake tin and bake for about 45 minutes or until an inserted skewer comes out clean.
Rhubarb and Angelica Compote Instructions
  1. Boil the orange juice and zest with the sugar until the sugar has dissolved. Add the angelica, turn off the heat and infuse for an hour.
  2. Strain and add to the rhubarb in a pan and gently simmer until just soft.
Damson Cream Instructions
  1. Mix the mascarpone with the jam.
  2. Fold in the cream and icing sugar and mix to a thick cream.
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