Rhubarb and Ginger Cake
This is the easiest and most delicious recipe from my friend Lucy Hoyle Cooks , you simply throw everything into a food mixer then add the Rhubarb on top. Bung it in the oven et Voilà the most delicious seasonal yumptious cake that takes seconds to make and seconds to consume!
Rhubarb and Ginger Cake
180C /160 Fan / Gas 4
You will need a 23cm springform cake tin, greased and lined with baking parchment on the base
- 200g softened butter, plus extra for greasing
- 200g golden caster sugar + extra for top (caster is fine to use too)
- 3 large free range eggs
- 1 tsp vanilla extract
- 200g ground almonds
- 200g self raising flour
- 1 heaped tsp ground ginger
- 1 tsp baking powder
- 290-300g rhubarb cut into 2cm lengths
- Stem ginger
- This is a super easy all-in-one method which is really the only method I use now for cakes. So put your flour, baking powder, eggs, softened butter, vanilla extract, sugar and ground almonds into your food mixer and beat until thick and all the ingredients are combined.
2) Using a spatula spoon the mixture into your prepared cake tin, and then place your rhubarb on top pressing down slightly into the mixture as you do. Sprinkle with some chopped stem ginger for added spice (you can leave this out if you prefer) and finish with up to 2 tablespoons of sugar.
3) Place in your preheated oven for approx 1 hour 10 minutes, until cooked through. You should be able to do the skewer trick, pop a skewer into the centre of the cake and if it comes out clean then the cake is cooked. If your cake is starting to brown too much and isn’t cooked, place some foil loosely on the top until ready.
4) Leave the cake in the tin for 20 minutes and then cool further on a wire rack.
Delicious eaten warm, with cream, ice cream or a dollop of crème fraîche as a pudding or just as tasty with coffee at elevenses!
