Apple & Rhubarb Cake

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In the oven right now.

 

I took those photos as I was mixing the cake – once I’d baked it, I forgot all about photos and got busy eating it, sorry… anyway, here’s a recipe for the cake. It’s the easiest cake recipe ever, and originally uses just apple, but I’ve been using a variety of fruit – apple, pear, rhubarb, feijoa and you could probably try pineapple too. Plus play around with adding spices. This cake uses oil rather than butter, and although the original recipe I based this on says you can add your ingredients in any order, I prefer to whisk the oil and egg to create an emulsion. I think it makes a nice crusty edge.

1/2 cup white sugar

1/2 cup soft brown sugar

1/4 cup rice bran oil

1 large egg , at room temperature

1 cup apple, cubed

1 cup rhubarb, sliced into 1″ lengths

1 tsp vanilla extract

2 tsp spices such as cinnamon, ginger, nutmeg

1 cup flour

1 tsp baking soda

Demerara sugar

Sift the sugars into a large mixing bowl. Whisk the oil and egg in a small bowl then mix into the sugar. Add the fruit, vanilla  and spices and stir to combine. Sift in flour and baking soda and fold through to combine. Spoon mix into a greased cake tin, sprinkle over demerara sugar and bake at 180 degrees celsius for 30-40 minutes. Cool in tin for 10 minutes then turn out onto a wire rack. Serve still warm or cooled, with whipped cream.

Notes: I’ve baked this cake in both a metal tin and silicon cake mould. The tin results in a much nicer crust. Rosewater cream would be extra nice for serving, a divine match for the rhubarb.

 

 

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