Saturday, August 30, 2008

Rhubarb, Lime and Orange Cake

After making Granny's Pound Cake (well it's Bills, but Granny got me to give it a go!) I thought this recipe might be quite nice as it was very similar. Rhubarb is always lovely in cakes as it seems to really cut through the richness and sweetness of the surrounding cake! It also makes it moist. While I really liked this cake there are a number of things I would do differently. For a start, having to segment an orange, which was basically only used as decoration, is an easy way to take the joy out of cooking I am afraid. Really, who can be bothered with that???? Not worth the effort in my opinion! So next time I will find some other way of adorning it (or not do anything on top). The rhubarb had to be poached first. Again, I would skip that and just put it in raw. I have made cakes this way before and it has turned out fine. Plus I would put more rhubarb in, 120g was nowhere near enough!
Okay those are the moans over with, it does taste VERY nice, the syrup makes it lovely and keeps it moist. It has a lovely fine texture and kept extremely well overnight, you could definitely make this ahead of time.Here's the recipe if you are game....

Rhubarb, Lime and Orange Cake (from NZ Cuisine mag)

120g rhubarb (thinner stems if available), cut into 3cm slices
2 oranges
225g butter
225g caster sugar
4 eggs
grated zest and juice of 2 large limes
250g flour
4 teaspoons baking powder
25g ground almonds

For the syrup

grated zest of 2 large limes
juice of 4 large limes
115g caster sugar

Preheat the oven to 180°C. Spray a 20cm round cake tin with baking spray, and line the base and sides with a double layer of baking paper.
Bring a small saucepan of water to the boil, add the rhubarb and boil for 1 minute. Drain and leave to cool.
Peel the oranges with a sharp knife, cutting just beneath the pith, then cut each segment from its membrane.
Beat the butter and sugar until pale and creamy, then beat in the eggs one at a time, beating well after each addition. Add the zest then fold in the sifted flour and baking powder, the almonds and lime juice (the mixture should be a dropping consistency). Fold in the rhubarb then spoon the mixture into the prepared tin. Place the orange segments evenly on top. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top begins to colour too quickly, cover loosely with a piece of foil.

For the syrup

To make the syrup place the zest, juice and sugar in a small saucepan on a low heat and cook until the sugar has dissolved. Do not allow to boil.
Once cooked, remove the cake from the oven and pour the syrup over. Leave to cool a little before removing from the tin.


Deb said...

Oh yes peeling all those fiddly. I might try and make this tomorrow, but putting something else in instead of the rhubarb. I have got oodles of oranges and limes just going to waste.

Rosie said...

This looks and sounds one fantastic cake Linda!! Love all the combos of fruit in it :)

Rosie x

Beth (jamandcream) said...

I picked up some rhubarb the other day - think I will give this a go

Maria♥ said...

Linda I love the sound of this cake, with all the different fruits. It looks delish!