Sunday, November 9, 2008
Goodness me, it’s November! I’m not sure how that happened – it feels like New Years Eve was only yesterday. But the weather here has been warming up as summer rapidly approaches, the department stores have put up their Christmas decorations and my final college deadlines and graduation (!) are only a few weeks away. Last November was so extraordinarily busy between college and freelance design projects that I didn’t manage a single blog post. Luckily, I feel a little more organised this time around, and though still busy, I occasionally find the time to sit down with a cup of tea and a nice piece of cake, gather my thoughts, and sketch some ideas into my journal.
I first made this cake before I started blogging, back in May or June last year, when I impulsively bought a bunch of rhubarb and then had to find something to do with it. It’s been a favourite of mine ever since, but I am quite partial to anything involving rhubarb! I find baking very therapeutic, from the whirr of the mixer to dipping my fingers in flour and kneading dough. Though unfortunately sometimes it’s hard to find the time for purely indulgent baking.
I needed a break from the computer screen earlier this week. I had some rhubarb sitting in the fridge waiting patiently to be turned into something delicious, and the rest of the ingredients already on hand. I just couldn’t help myself. And let me tell you, in less than 24 hours, this cake had disappeared. It is really that good - unfussy, easy to prepare and equally perfect served unadorned for afternoon tea or dressed up with cream or mascarpone for dessert.
Rhubarb and Almond Cake
Adapted from Home Beautiful
• 125g butter
• 1 cup raw sugar
• 3 eggs
• 1 ½ cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¾ cup ground almonds
• ¾ cup milk
• 1 ½ teaspoons vanilla extract
• 1 cup rhubarb, sliced into 2cm lengths
• 80g butter
• ½ cup plain flour
• ½ cup raw sugar
• ¼ cup flaked almonds
1. Preheat your oven to 180°C. Grease and line a 23cm springform cake tin.
2. In an electric mixer, cream butter and sugar until soft and creamy. Add the eggs one at a time, beating until fully incorporated after each addition
3. Sift flour, baking powder and sugar into egg mixture. Add the ground almonds, milk and vanilla and fold through gently with a metal spoon until just combined, do not overmix.
4. Spoon mixture into the prepared cake tin and then scatter the sliced rhubarb over the top.
5. To make the topping, rub butter and flour using your fingertips until the mixture looks like coarse breadcrumbs. Stir through sugar and almonds. Scatter topping over rhubarb.
6. Bake for 1 hour and 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow cake to cool for 10 minutes before removing from the tin. Serve sliced, with double cream or mascarpone if desired.