More often than not when baking I am baking for an occasion, so I find it really refreshing to get into the kitchen and bake a cake for the fun of it. No need to fuss with detailed presentation or piping lettering. All you really need to think about is flavour. With two additional hours each afternoon to play with, Ramadan is proving to be the perfect time for baking adventures!
Today’s recipe, a rhubarb and yoghurt cake, is one I grabbed from a recipe book at my mum’s house – the greengrocer by Leanne Kitchen. Excellent surname. I imagine this cake being served in a quirky little village café in the UK or perhaps somewhere like The Lime Tree Café here in Dubai (I LOVE Lime Tree carrot cake – it’s like heaven on a plate).
Back to today’s cake. The recipe asks you to use fresh rhubarb, but I used frozen rhubarb from Waitrose and it worked perfectly. Just leave it to defrost in the fridge over night and squeeze out the excess water before weighing. This cake is great with morning coffee, afternoon tea or even as a desert with a dollop of plain yogurt or crème fraiche. Alas, here it is. Happy baking y’all.
310g self-raising flour
150g finely sliced rhubarb
230g caster sugar
1 tsp vanilla extract
2 eggs, lightly beaten
125g plain yogurt, plus extra to serve
1 tbsp rose water (orange flower water works with this too!)
125g unsalted butter, melted
Optional: 1/2 cup of roughly chopped walnuts
1/ Preheat the oven to 180 deg C (350 deg F/Gas 4).
2/ Lightly grease a 23cm (9 inch) round cake tin and line base with baking paper.
3/ Sift the flour into a bowl, then stir in the rhubarb and sugar.
4/ Add the remaining ingredients, stirring until just combined.
5/ Spoon the batter into the prepared cake tin and bake for 1 hour, or until a metal skewer inserted in the center comes out clean.
6/ Remove from the oven and leave to stand in the tin for 15 mins, before turning out onto a wire rack to cool completely.
7/ Serve with yoghurt or crème fraiche.