Thursday, 4 July 2013
Almond, Rhubarb and Orange Syrup Cake
Whenever I used to read a food magazine or a cook book I'd get to the desserts and my eyes would immediately search for and locate all the indulgent, gluttonous, chocolate desserts. To me, a dessert wasn't a dessert unless it was somehow cooked in, drizzled with, coated in, triple dipped and sprinkled with.....chocolate.
I am finding that as I am getting older, my tastes are changing and I now find many non chocolate desserts more tempting than my gooey rich friend. Always being one to try something different, when I came across this cake in a magazine, I got a bit excited. I love rhubarb but have only had it stewed with custard (favorite childhood dessert) or in crumble. I knew this cake could be something delicious.
I thought it would be a nice afternoon tea style cake that would be perfect for an upcoming afternoon tea my sister and I were hosting. Everyone loved it and I'm sure it is now my sisters favorite thing I bake since she has mentioned it numerous times since. I was a little skimpy on the syrup because I was worried about it running off my cake stand but it soaks in a lot so next time I'll be a little more gluttonous with my drizzling.
Recipe from May 2013 SFI Magazine.
150g butter - softened
2/3 cup caster sugar
3 tsp finely grated orange rind
1 cup self raising flour
2/3 cup almond meal
1/3 cup milk
4 rhubarb stalks - trimmed, chopped into 2 cm pieces
Double cream - to serve
3/4 cup orange juice
1/3 cup caster sugar
3 rhubarb stalks - trimmed and chopped
1. Pre heat oven to 180°C. Grease and line a 20cm round cake tin. Using an electric mixer, beat the butter, sugar and orange rind until light and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour, almond meal and milk. Pour the mixture into the prepared cake tin. Smooth the top. Sprinkle with the chopped rhubarb. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
2. Meanwhile, to make the orange syrup; place the orange juice, caster sugar and rhubarb stalks into a saucepan over a medium high heat. Add 1/3 cup of cold water. Cook, stirring for 3 minutes until sugar is dissolved. Bring to the boil. Reduce heat to low, simmer for 10 minutes or until thickened slightly. Strain mixture into a jug. Discard rhubarb.
3. Transfer the warm cake to a serving plate. Spoon over a generous amount of the orange syrup. Slice and serve with cream.
-I got enough rind and juice from two large oranges
-If not eating straight away, re-heat before serving in an oven at 100°C for 10 minutes. Warm the syrup in the microwave.