Tuesday, 29 September 2009

Spicy Rhubarb Cake

Spicy Rhubarb Cake

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


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.

Gradually (or pulse) add the flour, then the eggs.

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

Bake for 50-60 minutes, until the cake feels firm to the touch and springs back when pressed.

Leave to cool in tin for five minutes before turning out

If you don't eat it all on the day, it may only last up to three days, due to the rhubarb.

Either eat in it's own, with custard, ice cream or some spicy cream!

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