Having shown some piccies of the garden yesterday I thought I’d share something that is a result of all that growing lushness and general fecundity. This beauty is a Rhubarb (the home grown bit), soured cream and ginger cake – the strength of each of the main flavours means both come through and it is delightful, either hot as a dessert or cold as a accompaniment for tea/coffee/whatever.
75 gm unsalted butter
250 gm light brown sugar
300 ml soured cream
2 medium eggs
3 tsp ground ginger
300 gm self-raising flour
400 gm rhubarb roughly chopped
100 gm caster sugar
one round of root ginger finely chopped
100 ml cold water
1. Pre heat the oven to 180C, as mark 4. Grease a 23cm round cake tin and line the bottom with baking paper/parchment.
2. Cream the butter and brown sugar together, then beat in a little soured cream until smooth. Beat in the rest of the cream, the eggs and one tsp of the ginger. Fold in the flour and spoon the mix into the cake tin. Smooth the top and press in the rhubarb.
3. Bake for 1.5 hours or until the cake feels firm to the touch. If the top looks like it is catching, cover with a round of foil. Leave to cool for about 10 minutes, then remove the tin and the paper base and cool on a wire rack.
4. In a small pan, gently heat the caster sugar with the rest of the ginger and the chopped root plus the water. Leave to boil and allow to bubble away for five minutes, swirling, not stirring, occasionally. When the syrup is golden brown spoon over the cake and cut into wedges to serve. If having cold, pour some of the syrupy sauce over each slice.
This is fantastic; do try it.