Thursday, April 14, 2022

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

 

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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

 

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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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