35 lines
1.1 KiB
Markdown
35 lines
1.1 KiB
Markdown
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# Rhubarb and cinnamon cake
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### Ingredients
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* 60 grams unsalted butter
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* 380 grams soft brown sugar
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* 3 large eggs
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* vanilla
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* salt
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* 300 grams self raising flour
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* 1 teaspoons bicarbonate soda
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* 1 teaspoons ground cinnamon
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* 1 cups crème fraiche
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* 1 pieces orange zest & juice
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* 400 grams rhubarb, cut into 1cm pieces
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* 0.25 cups brown sugar
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* 1 teaspoons ground cinnamon
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### Directions
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Preheat oven to 180C. Grease a 24cm springform tin with butter then dust tin with a little flour.
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In a food processor, cream butter with sugar, then add eggs and vanilla. Sift remaining flour, salt, bicarbonate of soda and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add orange zest & juice and crème fraiche, then transfer to a large bowl and stir in rhubarb.
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Scrape into prepared tin. Mix topping ingredients and sprinkle over cake. Bake for 1.25 hours or until a skewer inserted comes out clean.
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Delicious warm or cold with a spoonful of custard and stewed rhubarb.
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recipe taken and adapted from Stephanie Alexander’s ‘Cooks Companion’
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### Meta
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author: Riverford Organic
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tags: Cakes and Biscuits
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