cooking Almond and Rhubarb Cake
March 31, 2012
Now then, this little almond cake is not only moist and perfectly formed, but nestled in amoungst it’s crumb lives a pink fleshy piece of gingered rhubarb. Cupcakes, please go away, please. And make room for more cakes like this, understated, slick, and chilled out.
For the cake batter, have a look at my blog post for almond and pear pudding…here. It’s the same base, only this one uses semolina flour instead of the plain flour.
This is what your batter should look like. I store mine in the fridge, and even freeze it sometimes. This is one I have in the fridge.
For the fruity innards you’ll need;
- A few sticks of rhubarb
- A small piece of fresh ginger
- One vanilla pod
- 100ml Grenadine
- Light brown caster sugar
- 2 lemon zest
To cook your rhubarb, cut the stems in to 2cm lengths.
Place on a sheet of greeseproof paper and throw generous handfuls of sugar over them. Grate ginger over, along with the scraped vanilla bean, a glug of grenadine for colour and grated lemon zest.
Cover with another sheet of greeseproof and cover with foil so that the rhubarb is snuggled up inside a baking parchment and tin foil bed. Cosy. This is actually so the rhubarb poaches in it’s own juice, and no water escapes. Pop in the oven on 160. It’s crucial to keep checking on it, like a worried mother. I’d say every 5-10mins, as all ovens differ. The rhubarb is quick to go soft, and you want to take it out when it’s just on that turning point between firm and soft.
Grease and flour your cake tins. Spoon the chilled mix in to them. Bake at 180 for 10 mins.
Remove and add 2 pieces of rhubarb per cake. There should be a wobble in the centre, that’s where you put your rhubarb.
Bake for another 5 mins. Leave to cool, turn out.
A little dusting of icing sugar…
Now, this bit, this is sexy…