This time last week I was sat in a bar in Barcelona, doing my best man duties and calling a shot amnesty before the stag found himself beyond repair. Sadly, an Allotment Cake for the Weekend was the least of my worries.
However, this weekend we’re back on track with exciting news – the rhubarb is here! I have gone on and on in the previous rhubarb based posts about how much I love rhubarb – so much so that I’d probably consider selling my gran for a decent harvest (not really, gran but I’m very, very excited to be cooking with the sweet stems again).
More Rhubarb Worship
Anyway, I won’t bore you with more rhubarb worship (if you want some of that, try here, here and here). I’ll just get on and tell you what I made with the 400 or so grams of rhubarb I managed to conjure up from the back of the garden.
The Good Food Magazine website is a treasure trove of sumptuous rhubarb recipes, but I went retro this week and used the actual magazine rather than its online incarnation. The May 2013 issue contains a very tasty looking rhubarb and orange cake recipe, by cook and gardener Sara Buenfeld.
The cake is very similar to this Waitrose one, which is a smidgen healthier than the Good Food version due to less sugar and butter. The Good Food recipe contains a lot more self-raising flour too.
Baking the Cake
And the spoiler is that the cake tasted as great as the photo in the magazine suggested. I’d thoroughly recommend investing in the latest issue of Good Food and making the cake. If you don’t want to part with any cash, let me know and I’ll email over the recipe. I love this cake so much that I want as many people in the world to make it.
Or maybe I’m just getting carried away with the heady stupor that is the rhubarb harvest.
A useful tip is to cover the cake with tin foil if the almonds start to burn whilst in the over. Cooking times seem very random in come recipes, and this took near 1 hour 40 than the recommended 1 hour 15 to bake.
The middle will seem quite wobbly for a long time during baking, but once a knife goes in and comes out clean, the cake happily finishes itself off on the countertop.
It did feel rather delicate when I was removing the finished cake from the springform tin, but then this is more of an eat-with-a-spoon kind of cake.
We served as a dessert with crème fraiche, and a very tasty companion it made too. Mind you so did the mid-afternoon coffee…