Spicy Rhubarb Cake
Ingredients
5 oz softened butter, plus a bit more for greasing
10 oz/300g self raising flour
2 tsp mixed spice
1 tsp ground ginger
4 oz /100g dark muscovado sugar
9 oz/250g golden syrup
1 tsp bicarbonate of Soda
2 eggs, beaten
10oz/300g rhubarb cut into short strips
Method
Heat oven to gm4/160-180c
Put the kettle on
Butter and line a deep 20cm square cake tin
Sift the flour and the spices
Ingredients
5 oz softened butter, plus a bit more for greasing
10 oz/300g self raising flour
2 tsp mixed spice
1 tsp ground ginger
4 oz /100g dark muscovado sugar
9 oz/250g golden syrup
1 tsp bicarbonate of Soda
2 eggs, beaten
10oz/300g rhubarb cut into short strips
Method
Heat oven to gm4/160-180c
Put the kettle on
Butter and line a deep 20cm square cake tin
Sift the flour and the spices
Beat the butter and the sugar, (I used a food processor) until light and fluffy, then beat in the golden syrup.
Dissolve the bicarbonate of Soda in 200ml of boiling water, then gradually add to the mix.
remove the bowl from the processor and gently add the rhubarb. I had to put the mix into another bowl before adding the rhubarb as my processor bowl isn't too big.
Pour mix into the prepared cake tin
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