How is your Easter weekend, have you had a good time and did you remember about the clocks changing? Isn’t it nice to have more light in the evenings now.
It’s been busy here, the kitchen is finally being re-fitted after a leakage of water nearly 5 months ago and Clive was in hospital 4 days ago for an operation on his hand, but it’s all positive, the kitchen is beginning to look good and eventually C will have less pain in his thumb.
The weekend was very welcome, but quite a chocolate fest, so it may seem a bit over-indulgent to be making a cake. However, this particular cake is perfect for this time of year when rhubarb is appearing in the shops, or even in your garden if you forced it along, and the ground almonds make it beautifully moist.
150g butter at room temperature
150g golden castor sugar, plus 2 tbsp
2 medium eggs
200g ground almonds
100g self-raising flour
1 tsp baking powder
400g rhubarb, chopped into 4cm lengths, fat pieces also need to be cut in half lengthways.
2 tbsp flaked almonds
to make the cake:
- Pre-heat the oven to 180 degrees, 160 fan or gas 4.
- Grease a 22cm cake-tin, line the base with baking parchment and lightly flour the sides to make it really non-stick.
- Mix the butter and sugar together in a large mixing-bowl.
- Add the eggs, spooning in a little flour at the same time to stop it curdling.
- Spoon half the mixture into the cake-tin, spreading it to the edges [ I found a fork best for this], then arrange half the rhubarb on top [keeping it away from the edge] and sprinkle a tablespoon of the extra sugar over the top.
- Place the rest of the cake-mix on top and spread it out as above, arrange the rest of the rhubarb on top in a circular pattern, gently press them into the mix, then scatter the top with the extra sugar and the flaked almonds.
- Bake for an hour, cover with tin-foil and bake for a further ten minutes if necessary.
- Let it cool before tipping it onto a wire-rack.
It’s delicious served warm as a pudding with creme-fraiche or have a slice with a cup of tea.
Rhubarb falls into that easy, sustainable group of plants, because it grows year after year with hardly any attention and freezes well if there’s a glut.
- Plant anytime during winter, up until March, in un-frozen ground with just the bud showing above the ground.
- It gradually grows during spring, and you just pull off the stalks as you need them.
- Note that the leaves are poisonous, I mention it because I had a cat that almost died from eating the leaves… I know, you’d have thought she’d have known?
- Always leave at least half the stalks on the plant, and stop picking it in early summer to let it build up strength for next year.
- Spread a thick layer of compost around the base of the plant in late autumn, leaving the plant itself uncovered.
It’ll be ready for picking again next Spring.
the original recipe is from here
all photos: Jill Anderson