Thursday, 9 August 2012

purple gooseberry, lemon and rhubarb cake - an alphabake



... now I realise that this may seem like the most tenuous link ever but I did, honestly have the alphabakes challenge in mind when I made this cake... let me explain... the alphabakes challenge, hosted alternatively by Ros from The More Than Occasional Baker and Caroline from Caroline Makes has the letter T as it's theme this month... as you can imagine it's a wonderfully easy one... T for Traybake... T for Tart Tatin... T for Trifle... T for Tiramisu... you get the idea... but as is typical of me i've gone slightly left of field...

... I was a little bored yesterday and decided that cake baking was simply the only thing to do and sometimes I like to just open the cupboard, then open the fridge and take my influence by stealth... sadly the fridge was pretty bare, one duck egg, one hens egg and a little butter... and the baking cupboard is in desperate need of a re-stock since I had a clear-out at the weekend... 4 year-old jellied orange slices lurking in a dark corner could perhaps be thrown out... so I only had a small bag of flour to work with...

... however, I suddenly remembered i'd asked my dear neighbour Tracey to pick my ripening purple gooseberries whilst I was away in Spain, which she did and placed in her freezer... so I let myself in to her home, took my gooseberries and helped myself to a couple of stalks of rhubarb whilst I was there... I realise this makes me sound like a total thief but we do have an understanding... I raid her larder in return for cake...


purple gooseberry, lemon and rhubarb cake
and so on to my cake and the letter T... you see I think that with the gooseberries, the rhubarb and the lemon honey this is a tart cake... that's tart with the letter T

500g raw fruit (you can use any fruit, chopped small or if berries, left whole, fresh or frozen)
175g sugar
175g butter
250g self raising flour
1 duck egg
1 hens egg
a little milk to slacken 
the grated rind of one lemon
1 teaspoon cinnamon 

- pre-heat the oven to 170C and grease and line a loose-bottomed springform tin

- cream the butter and sugar until light and fluffy

- add one egg and beat in in

- sieve in half the flour and beat in

- add the other egg then the rest of the flour, the lemon rind and cinnamon and beat in

- add the fruit and combine (it will be really thick, so add a little milm to slacken)

- pour into the cake tin and bake for 40 mins or until risen and golden

eat and of course, enjoy!


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