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Rhubarb and Ginger Cake with Poached Rhubarb + Mint
Rhubarb and Ginger Cake with Poached Rhubarb + Mint
Rhubarb and Ginger Cake with Poached Rhubarb + Mint
400 ml sparkling elderflower water
100 g caster sugar
500 g rhubarb
20 g ginger
350 g plain flour
1 tsp ground ginger
1 tbsp baking powder
200 g caster sugar
2 large eggs
240 ml buttermilk
120 ml sun flower oil
1 tsp vanilla extract
1 tbsp demerara sugar
1 sprig mint
100 ml single cream
  1. Pour the elderflower water and sugar into a medium saucepan and bring to a boil. Wash the rhubarb and slice it into 5cm strips. Add it to the saucepan and simmer for 5 minutes, until the edges soften, then remove from the heat to finish cooking. When the rhubarb is just soft all the way through remove it from the liquid to a bowl and cool in the fridge.
  2. Slice the ginger and add it to the remaining liquid then boil and reduce until it starts to become syrupy. Set it aside for now.
  3. Preheat the oven to 220°C. Line small baking tins (5x10cm) with baking paper (you could also use a muffin tin). Weigh the flour, ground ginger, baking powder and caster sugar into a mixing bowl with a pinch of salt then stir to combine. Whisk the eggs, buttermilk, oil and vanilla extract in a second bowl. Pour the wet stuff into the dry stuff then mix gently until fully combined, taking care not to overwork the mixture. Drop about 1⁄2 of the rhubarb into the batter and mix in.
  4. Divide the mixture between the cake tins, making sure they are filled 3⁄4 of the way up. Sprinkle the demerara sugar over the top. Place them onto a baking tray and into the oven and immediately turn it down to 180°C. Bake for 30 minutes, until risen, golden and if you poke a clean skewer into the muffin it comes out clean.
  5. Now skewer the cakes all over the top and drizzle a few tablespoons of the syrup into the holes. Allow the cakes to cool in the tins for 10 minutes before lifting onto a wire rack to cool completely. Transfer the cakes to your plates and place a few chunks of the poached rhubarb next to it. Garnish with mint and serve with the single cream.
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