I went a bit mad in the kitchen the other day and ended up making cake for everyone at work….good to have oven working again… I had intended to make a rhubarb cake recipe I found last year and really liked but having made so many other cakes I had used up my eggs (all 25 of them) and all my baking powder was gone too so I could not make the cake. As I could see it I had two options, stop making cakes or come up with an alternative plan. As the rhubarb was already picked and prepared more baking seemed like the only option and this creation came about, Rhubarb crumble with almonds and oats:
Preheat oven to 225oc and grease a 250mm x 200mm oven dish.
Lots of rhubarb (5-8 stalks)
1tsp vanilla sugar
2tsp potato flour
Peel and chop the rhubarb in to small chunks and place in the oven dish. Mix the sugar, vanilla and potato flour and sprinkle over the rhubarb and give it a quick mix.
125g melted butter
75ml muscovado sugar
100ml plain flour
80g grated marzipan
50g ground almonds
Place all the dry ingredients in a mixing bowl and mix well. Add the melted butter and mix to a dough/crumble. Flatten the dough in your hands and place over the rhubarb in bits until it is covered.
Bake in the middle of the oven for 20minuts or until the top looks crispy and golden.
I served the cake with home made custard (recipe to follow). The crumble is a new favourite and I look forward to try the topping with apple filling instead of rhubarb too.
A few weeks ago I took a cake to work. Most of my colleagues appreciated the cake, but one said she was on a strict diet and gave me a challenge, could I make her a cake without sugar (sweeteners were ok), no butter, margarine or oil and no flour. Challenge accepted! I tried making meringues with sweeteners and they quickly ended up in the bin. Then I came across a Swedish web page about baking without sugar and found some interesting recipes. I found a recipe of a really nice raspberry cake. I experimented a bit and adjusted the recipe but have come up with a really tasty cake, with no sugar, fat or flour 🙂 My colleague said she liked it and was surprised at how well I had succeeded with the challenge. I made two more today, as my husband was intrigued and wanted to try it. I also gave one to my (guinea pig) neighbours, hopefully they will like it too.
1tblsp sweetener (sucralose or aspartame and acesulfame-K)
15g ground almonds
15g flaked almonds
1/4tsp baking powder
30-40g raspberriesflaked almonds
Preheat the oven to 175oc.
Grease a small (12cm diameter) cake tin.
Mash the raspberries to a pulp (if the raspberries are frozen, microwave them for a few seconds until soft.)
Mash the banana in a mixing bowl. Add the remaining ingredients and mix well.
Pour into the cake tin and spread the raspberries and flaked almonds on top.
Bake in the middle of the oven for approximately 20 minutes, check with a stick that the cake is cooked all the way through.
Remove the cake from the tin and enjoy!
When I was making my ginger thins my sister sent a photo of a new biscuit she had tried, the ginger thins/marzipan swirl. She had found the recipe on sotasaker.com. As I had some dough left from making my ginger thins I thought I’d give this a go. They are very tasty, they don’t store for very long but the dough can be kept in the fridge for a while or you can freeze the unbaked biscuits and bake on the day you want them. I will definitely try these again 🙂