RHRHRHRHRHRRRHRHRHRHRHRHRHRHRRHRH
HH
UBUBUBUBUBUBUBUBUBUBUBUBUBUUBUU
ARARARARARARARARARARARARARA
RRR
B B B B BB B B B BBBBB
ANANANANANANANANANANANANAN
D D DD D DD D D DDDDD
GIGIGIGIGIGIGIGIGIGIGIGIGIGGIG
NGNGNGNGNGNGNGNGNGNGNGNGNGN
G
ERERERERERERERERERERER
RRRR
UUU U U U UUUUUU
PSPSPSPSPSPSPSPSPSPSPSPSPSPS
S
IDIDIDIDIDIDIDIDIDIDDD
E EE EEEEEE E EE
DODODODODODODODODODODODO
OOOO
WNWNWNWNWNWNWNWNWNWNWNWN
N
C C C
C
C C C
CCCCCC
AKAKAKAKAKAAKAKAKAKAKAKAKA
K
EEEEEEEEEEE
10 Beat in the eggs one at a time, beating as
much air as possible into the mixture.
13 Add the sifted ingredients to the bowl
containing the cake batter.
16 Bake the cake in the center of the oven for
45 minutes until the surface is springy.
17 Leave the cake to cool in its pan for 20–30
minutes, before carefully turning it out.
11 Gently mix the remaining chopped ginger
into the cake batter, until well dispersed.12 Sift the flour, ground ginger, baking
powder, and salt into a separate large bowl.14 Gently mix the sifted dry ingredients into the
wet ingredients, keeping the batter’s volume.15 Spoon the cake batter over the rhubarb
base, being careful not to disturb the rhubarb.18 Serve warm as a dessert with whipped cream or crème fraîche. STORE The cake is also
good cold and will keep in a cool place in an airtight container for 2 days.