Heat the oven to 190°C or Gas 5. Grease a 12-hole mini loaf tin.
Put the sugar, butter, eggs, elderflower cordial, self-raising flour and baking powder in a bowl and mix together with an electric mixer until pale and creamy, about 2 minutes.
Use an ice cream scoop to divide mixture amongst tins. Bake for 15 minutes until risen and pale golden. Let the cakes cool in the tin for 10 minutes, and then transfer to a wire rack to cool completely.
In a bowl, beat together the butter and third of the icing sugar with an electric mixer until creamy. Add the Bonne Maman Rhubarb Conserve and mix to combine, then gradually mix the remaining icing sugar and beat for 2 minutes until pale and fluffy.
Spoon the rhubarb buttercream icing into a piping bag, cut the tip of the piping bag to the size of a 20p coin. Pipe the icing on top of each cake in a zigzag pattern, and then sprinkle with dried rose petals and chopped pecans. Best eaten the day they are made.
For extra fruitiness cut cakes in half (at stage 3) and spread with 1tsp of Bonne Maman Rhubarb Conserve over cut sides.
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