Apple And Rhubarb Cake Food

FRENCH-STYLE APPLE RHUBARB CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan.
• Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
• Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb.
• Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

APPLE AND RHUBARB CAKE

Steps:

• Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
• Mix flour, baking powder and salt. Set aside.
• In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
• Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
• Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.

RHUBARB OR APPLE CAKE

Steps:

• Cream butter and sugar(it does not get to the consistency of white sugar and butter).
• Add eggs and vanilla.
• Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
• Sift in the rest of the flour, baking soda and cinnamon; fold it together.
• Add rhubarb, lemon rind and sour cream; combine well.
• Pour into a 22cm cake tin.
• Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
• Topping (optional): 80g brown sugar with cinnamon.

RHUBARB, APPLE AND GINGER CAKE

Steps:

• Cream together the butter and the sugar until smooth. Whisk in the eggs, one at a time, and the honey/syrup.
• Stir in the flour and baking powder. Finely chop the stem ginger and add this to the mixture, along with the chopped fruit. Stir it all in, it should form a nice, gloopy batter.
• Pour the mixture into a medium sized baking tray (for a tray-bake style cake) or a cake tin (for a more traditional circular cake).
• Bake in the centre of a pre-heated oven at 180 degrees celcius for 1 hour and 15 minutes. When cooked, a knife inserted into the centre should come out clean. Take the tray/tin out of the oven and leave to cool before cutting into square or slices. Enjoy with a cup of tea mid afternoon, or warm with custard for pudding!