rhubarb ginger bundt cake

It's rhubarb and blood orange season in Sydney so I was looking for a way to incorporate both ingredients into a cake. I looked through the recipe archives and found an old recipe for rhubarb and ginger puddings with salted caramel sauce. I worked some magic and turned the puddings into a cake.

I could have made the cake in a loaf tin or a round tin but my obsession with bundt cakes continue, so naturally I used a bundt tin. I love the colour of blood orange icing so made some with which to decorate the cake.

Here's the recipe for you which makes a small bundt cake. If you'd like to make a large bundt cake, just double all the ingredients and bake for the same length of time. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 

Rhubarb and Ginger Bundt Cake
1¼ cups diced chopped rhubarb stalks
1 (20 ml) tablespoon orange juice
1 cup plain flour
1½ teaspoons ground ginger
1 teaspoon bicarbonate of soda
Pinch salt
¼ cup almond meal
100 g (3½ oz) melted, unsalted butter
¼ cup brown sugar
¼ cup caster sugar
1 teaspoon vanilla
2 eggs, beaten
35 g (2 tbs) finely chopped glace or crystallised ginger
¼ cup milk or orange juice

Orange icing
25gms unsalted butter, melted
½ cup icing sugar
1 tbs blood orange juice

Preheat the oven to 180°C/350°F. Grease and flour a small bundt tin, then place in the fridge.

Combine the rhubarb and the orange juice in a small bowl. Set to one side for 20 minutes. Meanwhile sift the flour, ginger, bicarbonate of soda and salt into a small bowl. Stir the almond meal through the flour and set to one side. In a medium size bowl combine the melted butter, the sugars and vanilla. Add the eggs and beat until well combined. Add the flour and gently fold in the diced rhubarb and juice and the finely chopped ginger. This should make a soft batter. If not then add the additional milk or orange juice.

Spoon the batter carefully into the prepared tin and smooth the top. Place the cake on the middle shelf in the oven. Bake for 35 minutes at 180°C/350°F or until the cake is cooked when tested with a skewer. If the cake browns too quickly you may have to cover the top with a piece of greaseproof paper. Cool on a wire rack for 10 minutes before unmoulding. Allow to completely cool before icing the cake.

In a small bowl, combine the melted butter with the icing sugar. Add the orange juice until you have a smooth icing. If it thickens too quickly add a touch more orange juice or warm for a few seconds in the microwave. Drizzle over the cake and allow to set before serving.

This is not a sweet cake so if you’re planning to serve the cake without the icing you’ll need to increase the sugar quantity to ⅓ cup of both sugars. This cake was very well received at work so I guess I'll be adding this recipe to my repertoire.

See you all again with some more baking and yes more bundt cakes from my kitchen.

Bye for now,


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