Rhubarb RHAPSODY
Upside-down rhubarb, ginger & hazelnut cake
PREP + COOK TIME 1 HOUR 30 MINUTES (+ cooling) SERVES 12
8 stalks rhubarb, cut into 9.5cm lengths
2 tablespoons finely chopped uncrystallised sweet ginger
1/3 cup (80ml) ginger cordial
¾ cup (165g) caster sugar
4 eggs, separated
¼ cup (60ml) light olive oil
1/3 cup (80ml) buttermilk
1 teaspoon vanilla extract 1 cup (150g) self-raising flour
½ cup (50g) hazelnut meal (ground hazelnuts) ¼ teaspoon cream of tartar
1 Preheat oven to 160°C. Grease a deep 22cm square cake pan. Line base and sides with baking paper, extending the paper 5cm over the top.
2 Arrange rhubarb lengths on base of pan, in a single layer, in a grid-like pattern. Sprinkle ginger over rhubarb and drizzle with cordial.
3 Beat ½ cup of the sugar with egg yolks in a small bowl with an electric mixer on high speed for 5
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