WORTH ITS WEIGHT

SEA­SONAL PRO­DUCE FROM TAMBORINE MOUN­TAIN BREATHES FRESH LIFE INTO A TIME-HON­OURED BAK­ING TRA­DI­TION

Fraser Coast Chronicle - - WEEKEND - Alas­tair McLeod is the chef-owner of Al’FreshCo, al­freshco.com.au WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER

Tra­di­tion­ally, a pound cake was pre­pared with one pound each of flour, sugar, but­ter and eggs. As this is way more than a mod­ern-day fam­ily could con­sume, I reckon it was so called as that’s how much weight you put on when you ate it. This recipe pre­serves the sim­ple ra­tio and pairs it with beau­ti­fully poached Tamborine Moun­tain rhubarb.

RHUBARB POUND CAKE

Serves: 12

IN­GRE­DI­ENTS

4 large rhubarb stalks

400g caster sugar

2 tsp vanilla bean paste

200g plain flour, plus ex­tra for flour­ing the pan

1 tsp bak­ing pow­der

½ tsp fine sea salt

4 tbsp milk

200g un­salted but­ter, at room tem­per­a­ture, plus ex­tra for greas­ing 4 large eggs, at room tem­per­a­ture

BUT­TER­MILK CHAN­TILLY

250ml cream

25g ic­ing sugar

1 le­mon, zested

125ml but­ter­milk

METHOD

Pre­heat oven to 170C. Cut rhubarb to fit cross­wise in­side the top of a 22cm x 12½cm loaf pan. Com­bine half the sugar, 250ml water and half the vanilla, and bring to boil. Sim­mer un­til sugar dis­solves then add rhubarb, sim­mer for 1 min, then re­move from heat. Cool, then slice pieces in half length­wise, re­serv­ing the poach­ing liq­uid. Whisk to­gether flour, bak­ing pow­der and salt. In an­other bowl, whisk to­gether milk and re­main­ing vanilla. In the bowl of an elec­tric mixer with pad­dle, beat but­ter and re­main­ing sugar un­til light and fluffy. Beat in eggs, one at a time, scrap­ing down the bowl be­tween each ad­di­tion. Beat in half of flour mix­ture un­til just com­bined, then add milk mix­ture un­til barely com­bined, scrap­ing the sides of the bowl. Beat in re­main­ing flour mix­ture un­til just com­bined. But­ter and flour the loaf pan then scrape half the bat­ter into pre­pared pan, then place half of rhubarb slices on top. Cover with re­main­ing bat­ter and smooth the top. Bake for 20 mins then re­move pan from oven and quickly place re­main­ing rhubarb slices on top. Re­turn pan to oven and bake un­til skewer comes out clean, an­other 40 mins. While cake bakes, sim­mer rhubarb-poach­ing liq­uid un­til syrupy and brush on top of cake once it comes out of the oven. For the chan­tilly cream, whisk cream and ic­ing sugar to stiff peaks in a food mixer. Add zest and slowly stream in but­ter­milk with the mixer on medium speed. Whip to medium peaks. Let cake cool in pan on a wire rack be­fore serv­ing with chan­tilly.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.