Rhubarb and almond cake

I used up a can of rhubarb and some leftover ground almonds to make this perfect little cake.

There was no particular occasion, just a desire to create something sweet and tasty. I found this recipe online in another bakers blog. It is an adapation of a Nigella Lawson recipe Winter Plum Cake.

It was a really easy recipe to make, and you know, these days I’m all about the simple and easy baking.

In this adapted version of cake, an icing topping is replaced by a sprinkling of caster sugar. I think it works well. It add a crispy sweet texture to the cake.

As for the cake, it was pretty nice. It is decidedly almondy with bursts tart rhubarb. And yes, it went down nicely with a cup of Rooibos tea.

Ingredients

539g tin of rhubarb (to give 245g drained weight )

125g plain flour

2 teaspoons baking powder

75g ground almonds

125g butter, softened

125g soft light brown sugar

2 eggs

1 scant teaspoon almond extract

1 heaped tablespoon caster sugar

Method

Preheat the oven to 170 C / 150 C fan and butter and line a 20cm springform cake tin.

  1. Drain the rhubarb, chop it into 1.5cm chunks, then leave it in a sieve to drain some more.
  2. Mix the flour, baking powder and ground almonds together.
  3. Cream the butter and sugar until light and fluffy, then beat in the eggs, one at a time, adding a spoonful of the flour mixture after each. (This helps to prevent curdling.)
  4. Beat in the almond extract and then fold in the rest of the flour mixture.
  5. Finally, fold in the rhubarb chunks. Tip into the prepared tin, and smooth out the top a little. Sprinkle over the caster sugar, and bake for about an hour. (If it isn’t yet coming away from the edges, of a cocktail stick doesn’t come out more or less clean, then it may need up to an extra 15 minutes.)
  6. Leave it to cool in the tin, on a wire rack, for ten minutes before turning out onto the rack.

Makes 6 – 8 slices. 

Brown Sugar Spice Shortbread

I found this recipe on Instagram from Angie, whose blog I follow.

It looked so easy and simple that I just had to try it. It was simple and they do taste nice.

They will go nice with a cup of tea!

Ingredients

150g plain flour

3 1/2 tablespoons dark brown sugar

1/2 teaspon of mixed spice

100g butter

Method

  1. Preheat the oven to gas mark 4/ and line a tray with baking paper.
  2. Mix the flour, sugar and mixed spice in a large bowl. Rub the butter until it forms crumbs. Bring together to form a smooth dough.
  3. Roll out on a lightly floured surface, use a small cutter to cut out the shortbread and place on a the tray.
  4. Bake in the oven for 20-25 minutes and transfer to a wire rack to cool down.
brown sugar spiced shortbread

Pancakes

Never too late to eat a pancake

I worked at home on Wednesday but decided to start the day with the pancakes I could not be bothered to cook on Tuesday.

I only had one egg left, so I reduced by a third remainder of the ingredients of my go to recipe for pancakes (Canadian Buttermilk milk pancakes). There was a sad looking lemon in the fruit bowl and I used it to make my ‘buttermilk’ with some leftover oat milk in the fridge – maybe that’s vegan buttermilk?

Pancakes were eaten devoured with maple syrup and bananas. A hearty start to my admin filled day.

Prune and mixed fruits loaf cake

Now we’ve started on the prunes…

I have bags of mixed fruit in my living room ‘pantry’, seemed a fitting substitute for raisins. I used orange juice to soak the prunes and mixed fruit. Again I did not add sugar to this recipe as it was sweet enough.

The loaf was made on Saturday and was finished by Monday!

What you need

  • 150g raisins or sultanas
  • 150g soft pitted prunes
  • 75g soft brown sugar
  • 150ml cider, strong tea or fruit juice (apple or orange is good)
  • Oil spray
  • 1 egg – free range
  • 100g rice flour or gluten free flour
  • 100g ground almonds
  • 2 tsp baking powder
  • 1/2 tsp mixed sweet spices

What you do

  • Soak the fruit in the cider,tea or juice for a couple of hours, stir in the sugar until dissolved in a large baking bowl. I leave it covered with a tea towel in the kitchen
  • Oil spray and base line a 2lb loaf tin
  • Pare heat the oven to 170c
  • Sieve the flour, almonds, baking powder and spices on to a plate ready for adding to the bowl
  • Add the sieved flour and egg to the bowl containing the soaked fruits, mix thoroughly and then turn into the prepared loaf tin
  • Bake for 50 to 55 mins until golden and well risen
  • Cool initially in the tin and then cool fully on a wire rack
  • Stores well in an airtight tin.

Reference: http://lancashire-food.blogspot.com/2015/02/prune-and-raisin-loaf-cake-gluten-free.html?m=1