It’s rhubarb season!! I made a new recipe. This one took a couple tries but I got there in the end. I was pretty sad that my rhubarb didn’t come out of the oven bright pink – I thought it would dye the cake batter a pink/red colour. So I found out that the reason it didn’t come out bright pink is because there are two types of rhubarb. The first is called Forced rhubarb and it’s grown indoors. Forced rhubarb comes out at the end of Jan and is bright pink. But the stuff that you can get now (the stuff I’m working with) is grown outdoors and has less of a pink colour, it’s more green and comes out sort of transparent when you cook it… some rhubarb facts for you. Bet you feel enlightened.
This is a flourless cake and has a lot of fruit in it so it’s very moist and needs quite a long bake. It’s got a really nice sweet/sour thing going on – I’m proud of this one.
- 400g rhubarb
- 200g ground almonds
- 100g polenta
- 200g butter, softened
- 150g caster sugar, plus 1/2 a tablespoon for a topper
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cardamon
- 1 teaspoon baking powder (don’t forget to put this in, like I did)
I made a cardamon sugar syrup that I topped the cake with. I’ll give you the ingredients for it but the cake is perfect without if. I just wanted to play with sugar and cardamon.
Cardamon Sugar Syrup
- 1 tablespoon sugar
- 6 cardamon pods, crushed
- 5 tablespoons water
Pre heat the oven to 180 and line your fav cake tin with greaseproof paper (I used a 20cm round tin). Rip a big square of greaseproof paper and scrunch it up, it will be much easier to squash into your tin.
Roughly chop the rhubarb into thumb sized chunks (from the top of your thumb to under the knuckle). Set this aside. Measure out your ground almonds and polenta and set this aside.
Beat the butter and sugar until light and fluffy. Add the vanilla extract and ground cardamon and give it another mix.
One by one add the eggs, scraping the sides of the bowl with a spatula and beating the mixture in between each addition. Add a tablespoon of the almonds/polenta with each egg to stop the mixture curdling.
Fold in the rest of the amonds and polenta, the baking powder and 250g of the chopped rhubarb (the other 150g is to top the cake with). The less mixing you do here the better, you put in loads of air when you beat the eggs so you don’t wanna loose it here.
Spread the cake batter into the cake tin and top with the rhubarb you kept back. Sprinkle about half a tablespoon of sugar over the top of the cake before putting it in the oven.
Bake for an hour and 20 mins, or until a skewer inserted into the cake comes out with no wet batter on it. I know, it’s a really long bake. Keep an eye on it at the hour mark, but this is a really hard cake to overbake so don’t worry if you think it’s taking a while.
For the sugar syrup glaze, if you want to make it – put the sugar, water and crushed cardamon pods in a pan and bring to the boil on a medium heat. Swirl the pan, but don’t put a spoon in it (it can do strange things to the syrup). Once boiling, let it boil for a min before turning the heat down so the mixture is at a simmer. Let this simmer for 5/6 mins, or until the syrup has reduced and become very slightly golden (you want about a tablespoon and a half of liquid). Spoon this over the cake while it it still warm, it can be done when the cake is on its plate or while it’s still in the tin.
Enjoy the cake boii, miss you! Caitlin X