Subs November 2017
Subs November 2017
Spiced Rhubarb Cake with Cinnamon Cream Recipe

Spiced Rhubarb Cake with Cinnamon Cream

rhubarb

waitrose.com/baking

The warmly spiced sponge balances the sharpness of the rhubarb brilliantly. Whipped cinnamon cream makes an ideal accompaniment

    Ingredients

    For the cake:

  • 150g salted butter, melted and cooled, plus extra for greasing
  • 400g rhubarb, trimmed and cut into 0.5cm slices
  • 225g caster sugar, plus an extra 2 heaped tbsp
  • 3 tsps ground cinnamon
  • 3 large eggs
  • 2 tsps vanilla bean paste
  • 2 tsps ground ginger
  • 225g self-raising flour
  • 75g flaked almonds
  • For the cinnamon cream:

  • 300ml double cream
  • 3-4 tbsps icing sugar, to taste
  • 1 heaped tsp ground cinnamon
  • 1 tsp vanilla bean paste
    Method
  • Preheat the oven to 160˚C/ Fan 140˚C/Gas 3. Grease a 23cm springform cake tin and line the base with baking parchment. Mix the rhubarb with the extra 2 heaped tbsp caster sugar and 1 tsp cinnamon; set aside.
  • In a large bowl, beat the remaining 225g sugar and 2 tsp ground cinnamon with the melted butter, eggs, vanilla and ginger. Mix in the flour, followed by the rhubarb, until everything is combined.
  • Pour the cake mixture into the tin and smooth the surface, making sure the batter is evenly distributed before scattering over the flaked almonds. Bake for about 1 hour 15 minutes, until a skewer inserted into the centre comes out clean; cover with foil after 1 hour if it starts to brown too much. Leave to cool in the tin.
  • When you are ready to serve, whisk the cream with the icing sugar, cinnamon and vanilla to soft, light, pillowy peaks. Serve each slice of cake with a generous dollop of the cinnamon cream on the side.
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