Posted: Sat May 23, 09 8:52 am Post subject: Rhubarb cake
Ingredients
280g/10oz self raising flour
1 tsp baking powder
110g/4oz caster sugar
110g/4oz demerara sugar, plus a little extra for sprinkling
110g/4oz butter, melted
2 eggs
300ml/half pint unsweetened stewed fruit
1 teaspoon vanilla extract
Recipe
Preheat the oven to 180 C/ 350 F/ Gas 4.
Line the base of a 23cm/ 9inch cake tin and butter the sides.
Mix the flour with the baking powder and the two sugars.
Make a well in the centre and add the butter, eggs, stewed fruit and vanilla extract.
Beat the whole lot together well, then pour into the tin.
Smooth down lightly, then spinkle another 1.5-2 tablespoons demerara sugar evenly over the surface. Bake for about 45 minutes, until firm to the touch. Test with a skewer - if it comes out clean it's done. Let the cake cool for at least 15 minutes in the tin before turning out.
Comments
Given to me by a friend but taken originally from Sophie Grigson's Country Kitchen. It originally uses gooseberries but I think you could experiment with different fruit purees.
It's freezable.
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