Wednesday, 19 June 2013

rhubarb, olive oil and spelt cake



... so i've just spent the day demo-cooking at the Lincolnshire Show, which went very well thank you for asking... and I browsed sheepishly over my much neglected blog and realised that if I don't post something soon it may shrivel into a tired old husk... much the way i'm feeling right now... so I thought i'd whip up a cake, also killing two birds with one stone as this months alphabakes has the letter R as its messiah... and so here I am, thinking about the kind of simple cake I can bake when i realise that not only do I have no butter in the house but I have a very small amount of white sugar, no flour other than spelt, no scales to measure anything with and only two eggs.  It's not that times are hard it's just that nearly all my equipment is at the show ready for my second day tomorrow and after a midnight flight from London last night I didn't stop off at the supermarket for basic...

... but would I do a thing like let you good folk down... would I heck... and with a quick 'forage' into dear neighbour Tracey's rhubarb patch, a lot of free-form cake ingredient improvisation and a frustrating ten minutes converting grams into cups I give you quite a lovely cake... thank you very much...


rhubarb, olive oil and spelt cake
you can see that the cake has a very puddingy quality to it that I simply adore... this was not intentional, it is ever so slightly underdone but did I also mention that I woke up at the crack of dawn this morning to prep some lovely foragers quiches for the show (the general public are gannets I tell you... GANNETS!) and the right hand side of my lovely, not that old oven blew a fuse, rendering me with just one regular oven... sounds like i'm griping doesn't it... well I am. I'm tired and i'm grumpy and i'm going to miss my friends this weekend...

2 cups spelt flour
1 1/2 cups ground almonds
1 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon orange water
2 teaspoons ground ginger
5 tablespoons olive oil
2 large free-range eggs
300mil milk
8 stalks of rhubarb - chopped

preheat the oven to 190C and grease a 23cm springform cake tin

combine all the dry ingredients in a bowl and whisk all the wet ingredients in another bowl, then pour the wet into the dry and stir together

pour a third of the cake batter into the cake tin and then layer on half the rhubarb, then another third of the batter and the rest of the rhubarb followed by the remaining cake batter

bake for about 45 mins until risen and a skewer inserted in the middle comes out clean

the alphabakes challenge is brought to you by Caroline from Caroline Makes and Ros from The More Than Occasional Baker... this months letter of inspiration is R...


eat and of course, enjoy!

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