You know the saying "April showers bring May flowers," right? Well, I've got a new one for you: April showers bring beautiful cakes! It might not have the same ring to it, but that doesn't make it any less true.
The next time you're stuck inside on a rainy spring day, tackle this baking project. It's a great way to while away a few hours, and you'll be rewarded with a light, airy cake topped with fluffy whipped cream and sweet berries.
As far as layered cakes go (this is a two-tiered one), it doesn't get any easier or less fussy than this one. Once you have your cake layers — made with almond flour, all-purpose flour, poppy seeds, and lemon — you simply top them with some rhubarb marmalade (just chopped rhubarb and sugar, cooked down in a saucepan), fresh whipped cream, and an assortment of berries.
Since berries are not exactly at their peak just yet, the author gives this helpful note:
I also used a mix of fresh, frozen, and freeze dried berries since not all of them are in season yet — if you go this route, just make sure to let the frozen berries thaw out before topping your cake so they don't water down the top.
If you want to really gild the lily here, garnish the cake with some fresh mint leaves and flowers. It will look and taste like the epitome of spring.
→ Get the Recipe: Berries and Cream Cake with Rhubarb Marmalade from Vegetarian Ventures