Rhubarb and gin­ger cake

1 HOUR + COOL­ING MIN­UTES | CUTS INTO 16 | EASY

Olive - - HERE & NOW -

Bonne Ma­man rhubarb com­pote 385g jar plain flour 250g bi­car­bon­ate of soda 1Ω tsp ground gin­ger 1 tsp golden caster sugar 200g soft brown sugar 75g eggs 2 veg­etable oil 150ml IC­ING but­ter 100g, at room tem­per­a­ture, plus ex­tra for the tin ic­ing sugar 200g vanilla ex­tract 1 tsp

• Heat the oven to 180C/fan 160C/gas 4. But­ter and line the base of a deep 22cm square cake tin.

• Scoop 2 tbsp of rhubarb com­pote out of the jar and keep aside for later.

• Mix the flour, bi­carb and gin­ger in a bowl. Put the sug­ars, eggs, oil and re­main­ing com­pote from the jar in a sep­a­rate bowl and whisk to com­bine. Grad­u­ally add the dry in­gre­di­ents, beat­ing un­til com­bined.

• Spoon the mix­ture into the tin and bake for 40-45 min­utes. Keep an eye on it and cover the cake with foil for the fi­nal 5-10 min­utes if it’s brown­ing too much.

• Cool the cake in the tin for 10 min­utes then turn out the cake onto a wire rack and cool com­pletely.

• To make the ic­ing, beat to­gether the but­ter, sugar, vanilla and re­served rhubarb com­pote. Chill un­til thick­ened, then spread over the top of the cake. Cut into squares to serve.

PER SERV­ING 342 KCALS | FAT 15.4G SAT­U­RATES 4.1G | CARBS 47.5G | SUG­ARS 35.3G FI­BRE 1.1G | PRO­TEIN 2.6G | SALT 0.4G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.