Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 24

RHUBARB AND ALMOND LOAF

Tangy rhubarb moistens the sponge in this easy-to-make loaf. We love to eat this with a nice cup of milky tea.

Serves 8–10

FOR THE STEWED RHUBARB

4–5 stalks of rhubarb, chopped into 2cm (¾in) pieces

70g (2½oz) caster sugar

20g (¾oz) unsalted butter

FOR THE SPONGE

190g (7oz) unsalted butter, softened, plus extra for greasing

140g (5oz) plain flour, plus extra for dusting

190g (7oz) caster sugar

3 large eggs

1 tsp baking powder

50g (1¾oz) ground almonds

½ tsp ground cinnamon

½ tsp ground ginger

25ml (1fl oz) whole milk

100g (3½oz) stewed rhubarb

15g (½oz) flaked almonds

One 8.5 x 17.5cm (3½ x 7in)

loaf tin with 7.5cm (3in) sides

1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.

2. Place the rhubarb in a saucepan along with the sugar, butter and 50ml (1¾fl oz) of water. Cook on a medium heat, stirring frequently, until the rhubarb softens, then remove the pan from the hob and set aside to cool completely.

3. Meanwhile, using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well on a medium speed after each addition and scraping down the sides of the bowl to ensure everything has been mixed in properly.

4. Sift together the flour, baking powder, ground almonds, cinnamon and ginger, then add half of this mixture to the creamed butter and eggs, followed by half the milk. Mix well after each addition, scraping down the sides of the bowl. Add the remaining dry ingredients and then the rest of the milk.

5. Stir in the stewed rhubarb, making sure it is evenly mixed into the batter, then pour into the prepared loaf tin and sprinkle the flaked almonds on the top.

6. Bake in the oven for 50–60 minutes. When cooked, the sponge should be firm to the touch or a skewer inserted into the middle of the loaf should come out clean of any uncooked batter. Allow the loaf to cool for a while in the tin before turning it out on to a wire rack to cool completely.