Sunday, February 25, 2024

Recipe of the Week: Apple and rhubarb cake

New columnist chef Joudie Kalla suggests baking an apple and rhubarb cake whilst rhubarb is in season

 

This cake is moist, delicious and beautiful. It creates a wonderful aroma as it is being cooked and gives a smell of home and familiarity. I make it as often as I can and just leave it in the kitchen to nibble on as and when I crave it (which is all the time). It is made with olive oil, which is great for you.

 

Apple and rhubarb cake
Joudie Kalla’s apple and rhubarb cake

 

This cake is easy to make and even easier to eat.  Enjoy it whilst rhubarb is still in season.

 

Ingredients:

5 apples (1 large Bramley, 2 Pink Lady, 2 Cox)

200g red part of rhubarb

1 tablespoon of cinnamon

5 tablespoons of golden caster sugar

330g sifted plain flour

1 teaspoon of baking powder

1 teaspoon of salt

240ml olive oil

370g golden caster sugar

60ml buttermilk

2.5 teaspoons of vanilla extract

4 eggs

 

Method:

– Peel and core the apples. Cut them into medium size chunks.

– Add chopped up rhubarb and mix with the apples, 5 tablespoons of caster sugar and 1 tablespoon cinnamon.

– Leave in a bowl till you need it.

– Preheat your oven to 180°.

– In your kitchen aid, mix the buttermilk, oil, vanilla and sugar together.

– Then add the flour, baking powder and salt sifting it into the mixed wet ingredients.

– Add one egg at a time. (the mixture resembled choux pastry for a while before combining together well).

– Scrape down the bottom and the sides of your bowl to make sure it is all incorporating well.

– Get a 30cm cake loaf tin or 11″ loaf tin and line it.

– Take your cake batter and place half of it in the tin (it may look thin and not enough but trust me it will rise).

– Add half the mix of apples and rhubarb and scatter.

– Add the rest of the mix and then scatter the rest of the rhubarb and apple mix all over the top.

– Place in the oven and cook gently for about 1 hour 15 minutes or until your skewer comes out clean.

– When it is ready, let it cool for about 10 minutes in the tin and then take it out and serve soft slices with a dollop of cream.

 

Joudie Kalla is a Palestinian chef and a lover of Middle Eastern food. She runs Baity Kitchen Catering and recently launched an app named Palestine on a Plate to share Palestinian recipes and personal stories. Follow her on Twitter at @BaityKitchen.

 

 

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