Rhubarb crumble with almonds and oats

Rhubarb CrumbleI 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)
50ml sugar
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.

Crumble topping:
125g melted butter
75ml muscovado sugar
200ml oats
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.





Shrove Tuesday Swedish Style

Finally! A new post…. Work, uni and a broken oven put a temporary stop to my baking and blogging. In Sweden they eat Semlor (a sweet bun with marzipan and whipped cream) on Shrove Tuesday, much tastier than pancakes. Or you can do like us who had Semlor on Sunday when a few friends were over and had American pancakes today 🙂 I have been experimenting with new recipes and different yeast to get the best buns, slowly getting there I think, will do a last experiment this weekend before uploading a recipe. I also bought a Dalek cake mould this weekend and have a bowl full of brown bananas so think a banana and chocolate Dalek coming up too….need to find more people to feed cake….I will let you know how I get on 🙂

Spicy Swirl Biscuits

Swirl 2

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 🙂

Some success and some not so much….

Last week started with my rhubarb and strawberry cordial fermenting in the hot British summer….I had been looking forward to having a cold drink in the garden, never mind, it is only failure if you admit defeat so I sieved off the fruit, put the juice in a demijohn added sugar and yeast and now hoping for nice wine instead 🙂 Had intended to try to make a blackberry cake, but ended up with 15jars of jam instead trying to convince myself that that will keep longer than a cake. Had some left over so made some apple and blackberry cordial too, under strict control to ensure that didn’t end up as wine too.
Then it was back to baking for the cake party, made some really pretty individual cakes
IMG_7036                  IMG_7062

and also my favorite blueberry and raspberry pie (well tart but it is a Swedish recipe and they call it paj)


The cake party didn’t go quite to plan, a lot of our friends were away but that left more cake to be eaten by the kind friends that did show up and we had no complaints so the week in the kitchen ended better than it started. Someone even ordered a chocolate cake for a party so delivering that tomorrow 🙂