LIFESTYLE-Magazine-Winter-2016

RHUBARB CAKE

It’s time to defrost your Summer crop of fruit, grab a bag from the supermarket – or use tinned for ease. This delicious Rhubarb recipe is a comforting crowd pleaser for lunch, aernoon tea or aer dinner. . .

#ShopLocal at All Fruits Accrington Market Hall

Method • Preheat oven to 180°C/160°C fan and line a 24cm/9.5 inch tin. • Rinse the rhubarb, add straight to the mixing bowl followed by the eggs, sugar, ginger and oil. • Mix the baking powder thoroughly with the flour and ground almonds. • Add these dry ingredients to the bowl. • Mix thoroughly again and place into the lined tin, gently pushing out to the edges. • Finally sprinkle with a generous handful of flaked almonds. • Bake for around 50 minutes (may be slightly longer) until the almonds are browning, the cake is springy to touch and a skewer inserted comes out clean. • Delicious served with crème fraiche.

Ingredients • 2 large eggs • 200g unrefined caster sugar • 2 tsp ground ginger • 130ml MellowYellow Rapeseed Oil • 350g rhubarb chopped into approx 2cm pieces • 175g plain flour

• 2 tsp baking powder • 100g ground almonds • Large handful flaked almonds

Recipe: Courtesy of www.farrington-oils.co.uk

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