Ha! Silly me! If you can’t handle my insane level of awesome creativity, that is your problem, not mine. Besides, Albert Einstein once said : “Creativity is contagious: pass it on” And that’s exactly what I’m doing right now!
This cake is all about bringing spring into your kitchen with the tangy, fresh and in-your-face pink rhubarb. I am a girly girl, so you can probably imagine that I get really excited over pink fruit. But aside from Miss Rhubarb’s beauty, she just really tastes delicious. The cake is light, moist and the orange zest lifts the whole thing to another dimension. Don’t be scared of its overt girliness, because even the most macho “Where is my steak?” man will shed tears of utter happiness over its deliciousness.
If you’re thinking right now: “Wow, things cannot get more awesome than this!” Think again! Because with the remaining rhubarb and orange I made the most scrumptious jam in the world: a cointreau orange and rhubarb jam! Once you’ve tasted this, breakfast will never be the same!
So if you would like to give these recipes a try (Frankly, you would be crazy not to!), just remember: Anyone can be cool, but awesome needs practice…
For the sponge:
• 190gr unsalted butter
• 190gr plain flour
• 60gr ground almonds
• 1 tsp baking powder
• 1tsp cointreau
• 10gr flaked almonds
• 25gr natural yoghurt
• Zest of one orange
• 190gr caster sugar
• 3 eggs
For the stewed rhubarb:
• 4 to 5 stalks of fresh rhubarb, chopped into 2cm pieces
• 50ml orange juice
• 1 tbsp cointreau
• 70gr caster sugar
• 20gr butter
1. Preheat the oven to 170°C and grease a loaf tin with butter.
2. Place the rhubarb in a saucepan along with the sugar, butter, orange juice and cointreau. Cook on a medium heat, stirring frequently, until the rhubarb softens. Set aside to cool completely.
3. For the sponge, cream together the butter and sugar and orange zest until soft and fluffy. Add the eggs one at a time, whisking well after each addition.
4. In a separate bowl, mix together the flour, ground almonds and baking powder. Tip the dry ingredients into the creamed mixture and whisk together on low speed. Add the yoghurt and cointreau.
5. Pour half of the batter into the tin and then spoon the stewed rhubarb on top. Top with the remaining batter and finish with the flaked almonds.
6. Place in the oven and bake for 50-60 minutes.
Cointreau-orange and rhubarb jam:
Ingredients (for 2-3 jars):
• 300gr jam sugar
• 500gr fresh rhubarb, cut into 1cm pieces
• Flesh of one orange
• 4 tbsp cointreau
1. Place your fruit into a saucepan along with the jam sugar and cointreau.
2. Bring the fruit mixture to a boil. Cook for 3-5 minutes until the jam reaches setting point.
3. When the jam has reached setting point, carefully ladle it into the sterilised jars.