RHUBARB AND CIN­NA­MON CAKE

EDP Norfolk - - Food & Drink -

This recipe came orig­i­nally from Aus­tralia. The food there is won­der­ful with such di­verse in­gre­di­ents, but many love tra­di­tional pud­dings. It’s more of a pud­ding than a cake and de­li­cious with vanilla cus­tard or whipped cream, and a bowl of baked rhubarb.

Serves 10 - 12 In­gre­di­ents

80g but­ter 380g soft brown sugar 2 eggs A few drops vanilla ex­tract 300g plain flour 1 tea­spoon salt 1 tea­spoon bi­car­bon­ate soda ½ tea­spoon ground cin­na­mon Finely grated rind of a lemon 280ml crème fraiche 400g rhubarb, cut into 1cm pieces

THE TOP­PING

55g soft brown sugar ½ tea­spoon cin­na­mon

Method

1. Pre­heat the oven 180°C/Fan 160°C/Gas mark 4 2. Us­ing 20g of the but­ter, grease a 25cm spring form tin then dust with a lit­tle of the flour.

3. Cream the re­main­ing but­ter and sugar in a pro­ces­sor, then add the eggs and vanilla ex­tract; blitz for a few mo­ments. Sift the flour into a bowl with the salt, bi­car­bon­ate soda and cin­na­mon then add to the pro­ces­sor bowl and blitz a few times to com­bine, then add the lemon rind and the crème fraiche.

4. Trans­fer the cake mix to a large bowl and stir in the rhubarb. Scrape the cake mix into the pre­pared tin and sprin­kle the top­ping over the cake. Bake for an hour to an hour and a quar­ter, or un­til a skewer in­serted into the cake comes out clean.

5. Serve warm or at room tem­per­a­ture.

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