Rhubarb And Ginger Loaf Cake Food

RHUBARB AND GINGER LOAF CAKE

Steps:

• Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line a 900g (2lb) loaf tin
• Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into small dice.
• Beat 175g (6oz) butter and 175g (6oz) sugar together with a wooden spoon or electric beaters until very pale and fluffy.
• Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g (7oz) self-raising flour with the last egg.
• Add the chopped stem ginger, then sieve in the remaining flour and 1 teaspoon ground ginger into the bowl Fold in along with 2 tablespoons of milk.
• Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.
• Bake in the centre of the oven and about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.
• Allow to cool in the tin for 5 minutes before transfering to a wire rack to cool completely.

RHUBARB AND GINGER LOAF RECIPE

Steps:

• Set the oven to 180°C/356°F/Gas Mark 4. Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.
• Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.
• Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer it to a wire rack.
• Dust the cake with icing sugar just before serving, either warm or at room temperature.

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!

STRAWBERRY-RHUBARB LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
• Mix flour, baking soda, ginger, and salt together in a medium bowl.
• Whisk brown sugar and egg together in a large bowl; add buttermilk, oil, and vanilla extract. Gently stir in dry ingredients. Add rhubarb, strawberries, and almonds and mix until just combined. Scrape batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.