Rhubarb and rye cake
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 200°C.
Cream the butter and both types of sugar until smooth.
In a separate larger bowl, mix together the flours, salt, baking powder and bicarbonate of soda.
Mix the eggs into the butter and sugar one at a time, beating until well combined. Add the 1/3 of the flour mixture into the butter, sugar and egg mixture, folding it in until well combined.
Mix together the milk and orange juice and slowly beat into the mixture.
Fold in the rest of the flour mixture.
Butter a 9-inch springform cake tin and pour the batter in. Spoon the compôte on top of the batter and then swirl it into the batter until marbled.
Bake for 45-50 minutes until the top is golden brown.
Let the cake cool on a wire rack and then turn it out onto a serving plate. You can serve it warm with some crème fraîche, cream or vanilla icecream.
Ingredients
200g cream flour
200g rye flour
1 tsp baking powder
1 tsp bicarbonate of soda
salt
100g caster sugar
50g brown sugar
150g butter
2 eggs
juice from ½ orange
200ml milk
rhubarb compôte
Method
Preheat the oven to 200°C.
Cream the butter and both types of sugar until smooth.
In a separate larger bowl, mix together the flours, salt, baking powder and bicarbonate of soda.
Mix the eggs into the butter and sugar one at a time, beating until well combined. Add the 1/3 of the flour mixture into the butter, sugar and egg mixture, folding it in until well combined.
Mix together the milk and orange juice and slowly beat into the mixture.
Fold in the rest of the flour mixture.
Butter a 9-inch springform cake tin and pour the batter in. Spoon the compôte on top of the batter and then swirl it into the batter until marbled.
Bake for 45-50 minutes until the top is golden brown.
Let the cake cool on a wire rack and then turn it out onto a serving plate. You can serve it warm with some crème fraîche, cream or vanilla icecream.
