I'm in such a good mood right now and a good mood calls for a good cake. No, not only a good cake, it should be gloriously delicious.
The weather is perfect, the sun is shining, it is warm outside, spring break is here and everybody is in party mood.
This time, I really wanted to make something exciting. I think rhubarb is pretty exciting and I noticed that I haven't eaten it in a very long time.
What a shame guys! I mean, rhubarb is such an amazing fruit...? Is it even a fruit?! I don't even know.
But what I know, is that rhubarb is very multifunctional, you can make cakes with it, you can cook a nice compote and pour it over vanilla bean ice-cream or you can even put it in a refreshing champagne punch.
But let's save the champagne punch ideas for the evenings...today we want to concentrate on baking a glorious cake for sunday afternoon.
I have to admit that I have never made an upside-down cake in my whole life. I always wanted to make one, but somehow it never really happened.
Then, this saturday there was little me, standing at the farmers market, looking at this beautiful, red rhubarb and I knew that this was going to end in an upside down cake.
I didn't want a boring pound cake on top of that, I wanted something interesting and unique. I added some sour cream and freshly grated lemon zest to the batter, which add a nicely juiciness and a tingly citrusy flavor to the cake.
This cake symbolizes the incorrigible union of a lemon drizzle cake and juicy rhubarb compote, it is the perfection in itself.
If you enjoy the sun and the weather as much as I do, you will love this cake. It is like eating sunshine mixed with a splash of ripe lemons and a drizzle of fun.
Ingredients for the rhubarb-filling:
800g rhubarb (washed and cut into little pieces)
150g sugar
1 tbs cornstarch
a pinch of cinnamon and salt
Ingredients for the batter:
270g flour
220g sugar
200g sour cream
150g butter
5 eggs
2 tsp baking powered
zest of one lemon
Preparation:
Preheat the oven to 180°. Now, mix the washed and chopped rhubarb with sugar, cornstarch, cinnamon and salt and set it aside.
Then, continue by mixing the eggs, sour cream, butter and sugar with a hand mixer until it is smooth and fluffy. After that, add all the other ingredients and mix well.
Furthermore, grease your baking tin with butter and pour the sugar-rhubarb mixture in there to then pour the batter on top.
Put it all in the oven for about 50 minutes or until a wooden stick inserted to the middle comes out clean. It doesn't matter if the cake becomes a little bit dark on the outside, as it will be flipped around after baking.
After around 5 minutes after getting the cake out of the oven, you are now ready to run a knife around the cake and then put it upside down on a plate.
Let the cake cool a little bit and enjoy it warm with a nice scoop of vanilla ice-cream or a dollop of whipped cream.
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