Food_Heaven_-_November_2019

26 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

Rhubarb

crumble cake

SERVES 8-12

220g (8oz) sugar, plus 1 tbsp extra

250g (9oz) plain yoghurt

¼ tsp natural vanilla extract

3 free-range eggs

300g (10½oz) plain flour

1 tsp baking powder

2 tbsp sour cream

10 rhubarb stalks (approx. 550g

(1lb 3oz)), trimmed and cut into

2cm (¾in) cubes

1 tsp ground cinnamon

ice cream or whipped cream, to serve

For the crumble

125g (4½oz) plain flour

50g (1¾oz) soft brown sugar

50g (1¾oz) unsalted butter, at room

temperature

½ tsp ground cinnamon

1 Preheat the oven to 230°C/Gas Mark

8 and line a 28x22cm (11x8¾in)

cake tin with baking paper.

2 In a bowl, whisk the 220g (8oz) sugar,

yoghurt, vanilla extract and two of the

eggs to a light, fluf f y mass. Sif t over the

flour and baking powder and fold

through to form a batter. Set aside.

3 To make the crumble, mix all the

ingredients in a separate bowl

until the mixture resembles

rough breadcrumbs.

4 In another bowl, mix the remaining

egg and the extra 1 tbsp sugar together

with the sour cream.

5 Pour the cake batter into the prepared

tin and sprinkle over the rhubarb

pieces and cinnamon, then spread over

the beaten egg mixture and top with the

crumble. Bake for 30 minutes, or until the

tip of a skewer inserted into the centre of

the cake comes out clean. Remove from

the oven and leave to cool slightly, then

remove from the tin and transfer to a

wire rack to cool fur ther. Ser ve warm or

at room temperature, with ice cream or

whipped cream, if you like.

Spiced honey

cake with brown

butter icing

SERVES 18

400g (14oz) honey

4 large free-range eggs, separated

100g (3½oz) sugar

100g (3½oz) unsalted butter,

melted and cooled

250g (8½oz) light sour cream

(about 12% fat solids)

1 tsp bicarbonate of soda

2 tsp mixed spice

500g (1lb 2oz) plain flour, sifted

For the brown butter icing

200g (7oz) unsalted butter

225g (8oz) icing sugar

250ml (8½fl oz) whipping cream

1 Add the honey to a saucepan set over

a low heat, bring to a simmer and

cook for 5 minutes until it foams up,

darkens and caramelises. Remove

from the heat and leave to cool.

2 Preheat the oven to 180°C/Gas Mark

4. Line a 40x14cm (16x6¼in) loaf tin
   with baking paper.
   3 Whisk the egg yolks, sugar and
   cooled melted butter together in a bowl
   until pale and fluffy. Whisk in the sour
   cream, bicarbonate of soda, mixed
   spice and honey, then fold in the sifted
   flour to form a batter.
   4 Whisk the egg whites in a separate
   bowl until stiff peaks form.
   5 Fold the egg whites into the cake
   batter, then pour it into the prepared
   tin. Bake for 1 hour, or until a cake tester

inserted into the centre of the

cake comes out clean.

6 Meanwhile, make the icing. Melt the

but ter in a saucepan over a medium - low

heat for 3-4 minutes until it foams,

develops some brown flecks and smells

nut t y. Pour it into a mixing bowl and

leave to cool in the refrigerator for about

30 minutes.

7 Once cool, beat the butter until

creamy, pale and fluffed up. Beat the

icing sugar into the butter until

combined. In a separate bowl, whisk

the cream until stiff peaks form, then

fold the whipped cream through the

butter mixture until it has been

incorporated and you have a light,

fluffy frosting.

8 Remove the cake from the oven

and turn it out onto a wire rack to

cool completely.

9 Using a bread knife, cut the cake in

half horizontally. Spread half the

icing over the cut-side of the bottom

half, then sandwich the cake back

together. Spread the remaining icing

over the top of the cake and cut it

into 18 evenly- sized squares. Ser ve.