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](https://www.thesteepletimes.com//wp-content/uploads/2020/01/Joudie-Kallas-apple-and-rhubarb-cake.jpg)
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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Oh yummy! Look forward to making this later. Mr M is in for a treat!
Do let me know how it goes! Its my all time favourite cake!
are Mrs M & Disgusting of Belgravia one and the same?
No Mr Wayde we are not. I am very much my own person,but thank you for your concern.
A lot of people suffering from your clinical condition feel exactly as you do….
Haha! You’re such a card Mr Wayde.
I shall have a go and see how I get on. Sounds delicious.
Its well worth it. I always make 2 cakes just to have extra because it is so delicious.