Tart London rhubarb banana cake recipe

We have been cooking this for years and imagine that we will still be making it well into old age. Sometimes, if we’re feeling naughty, we don’t use rhubarb and instead hide chocolate bars in the middle. It’s a favourite of our friend, the incredible photographer Tim Walker.

We couldn’t be happier to have one of his faves in our book as Tart is really all down to him: he got us our first job, cooking at Houghton Hall for Love magazine with Kate Moss. What fun we had! Working on shoots with Tim and his team has been one of the highlights of our career catering for fashion shoots.

Laura Edwards

SERVES 8-12

115g unsalted butter, softened, plus extra for the tin
2 very ripe bananas
170g caster sugar
3 large eggs
225g self-raising flour
1 tbsp baking powder
2 tbsp milk

FOR THE RHUBARB
350g rhubarb, trimmed and chopped into 3cm pieces
2 tbsp caster sugar
1 tbsp elderflower cordial

1. Preheat the oven to 190C/gas 5. Butter a 20cm round springform cake tin and line with baking paper.
2. First make the rhubarb: mix the rhubarb, sugar and elderflower cordial in a small pan over a low heat and leave to soften for 20 minutes or so, stirring occasionally. Leave to cool while you make the cake.
3. Mash the bananas in a food processor, then add the sugar, butter, eggs, flour and baking powder. Whiz until well blended. Add the milk and whiz again.
4. Pour the mixture into the prepared tin, then spoon the rhubarb on top. Bake for about 50 minutes or until a skewer inserted at the centre comes out clean. If the top is browning too much, cover it loosely with foil. Remove from the oven and leave to cool on a wire rack before releasing from the tin.

SAVE 20 PER CENT ON LUCY AND JEMMA’S NEW BOOK

Love of Eating will be published on 12 April by Square Peg, price £25. Lucy Carr-Ellison and Jemima Jones are the founders of Tart London, a boutique-style catering company that provides healthy and delicious on-site cooking for fashion and film shoots and private events. Lucy and Jemima also write a weekly recipe column (see standard.co.uk) and are currently planning the opening of their own restaurant, scheduled for this summer – one to watch! As well as their personal stories and advice on menu planning, the book includes more than 100 brilliant, must-make recipes in their signature style. To order a copy for £20 until 22 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.