Cookbook 21, Recipe 2, (Total 45)
I have rhubarb to use up in the garden and I like cake. Since I gave you a scale for Christmas I decided not to translate the grams.
Did I like it? It was ok. The flavor was good but the cake a little tough. 1.5 hour baking time for an eight inch cake is just too long.
Recipe:
Rhubarb: Add 1.5 cups chopped rhubarb to the grated zest of one orange, 50g white sugar and 50g brown sugar. Set aside while you make the other two cake sections.
Crumble: Cut 95g butter into 125g flour, add 60g of brown sugar, 30g silvered almonds, 30g slivered ground almonds (crush slivered in a mortar), and a pinch of salt. Set aside.
Cake: Beat 125g butter with 125g white sugar until fluffy. Add 3 eggs one at a time. Add 160g flour, 1/2 tsp baking soda, and a pinch of salt alternately with 50ml milk.
Assemble: In an 8x3 pan place the cake mixture on the bottom, cover with rhubarb mixture, followed by the crumble. Bake at 350 for 1.5 hours.
No comments:
Post a Comment