[food] rhubarb & yoghurt cake
Mar. 26th, 2020 10:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettCan you tell it's rhubarb season? It's rhubarb season.
Cobbled together from a couple of recipes, principally Riverford's. Makes two wee loaf tins or one 9" round tin.
Ingredients
Dry:
300g rhubarb, thinly sliced (three medium stems; I actually went for 5-10mm slices)
285g self-raising flour + 25g ground hazelnut
220g caster sugar (I used a mix of golden and white)
pinch of salt
Wet:
125g unsalted butter, melted
125g plain yoghurt
2 eggs
a splash of rose water
Method
Pre-heat oven to 180°C and grease your baking tins.
In one bowl, mix the dry ingredients.
In another, mix the wet ingredients.
Consolidate the contents of the two bowls, and mix until just combined.
Pour into baking vessels, level off, and bake for ~50 minutes.
I decided, on this occasion, that I wanted to Just See What Happened before overcomplicating things further; future iterations (there is so much rhubarb) will probably contain some ground cardamom, because I am having an... extended moment.
Anyway, we're now sorted with elevenses until at least, oooh, Monday, I'd have thought...
Cobbled together from a couple of recipes, principally Riverford's. Makes two wee loaf tins or one 9" round tin.
Ingredients
Dry:
300g rhubarb, thinly sliced (three medium stems; I actually went for 5-10mm slices)
285g self-raising flour + 25g ground hazelnut
220g caster sugar (I used a mix of golden and white)
pinch of salt
Wet:
125g unsalted butter, melted
125g plain yoghurt
2 eggs
a splash of rose water
Method
Pre-heat oven to 180°C and grease your baking tins.
In one bowl, mix the dry ingredients.
In another, mix the wet ingredients.
Consolidate the contents of the two bowls, and mix until just combined.
Pour into baking vessels, level off, and bake for ~50 minutes.
I decided, on this occasion, that I wanted to Just See What Happened before overcomplicating things further; future iterations (there is so much rhubarb) will probably contain some ground cardamom, because I am having an... extended moment.
Anyway, we're now sorted with elevenses until at least, oooh, Monday, I'd have thought...
(no subject)
Date: 2020-03-26 11:06 pm (UTC)...oh hey, my rhubarb is sprouting and I had forgotten that it Is A Foodstuff. *duck*
(no subject)
Date: 2020-03-26 11:09 pm (UTC)i did not try using melted butter in my experiments with yoghurt cake, will have to rectify that.
(no subject)
Date: 2020-03-26 11:42 pm (UTC)You inspired me!
(no subject)
Date: 2020-03-26 11:43 pm (UTC)I am EXTREMELY DUBIOUS about the entire oxalic acid... Situation... but it's a fresh vegetable and it's free and it makes A happy!
(no subject)
Date: 2020-03-27 12:40 am (UTC)(no subject)
Date: 2020-03-27 01:28 pm (UTC)(no subject)
Date: 2020-03-27 04:24 pm (UTC)(no subject)
Date: 2020-03-27 05:29 pm (UTC)It is a fresh vegetable! And it is also a very good color red. :)
(no subject)
Date: 2020-03-27 07:36 pm (UTC)IT IS SO GOOD THE HAZELNUTS MAKE IT I... just ate a significant wodge of the end of cake #1 and am Very Well Satisfied With My Choices.
(no subject)
Date: 2020-03-28 11:15 am (UTC)(no subject)
Date: 2020-03-28 11:57 am (UTC)Oooh! I hope it works out well for you :)
(no subject)
Date: 2020-03-28 07:05 pm (UTC)