Following my not so great success of a bake last week, I had some soured cream to use up and came across this recipe on the Tesco Real Food site. Again, it was a lovely tasting cake but didn’t quite live up to my presentation expectations.
What you need:
For the cake
100g (3 1/2oz) butter
200g (7oz) soft brown sugar
150g (5oz) soured cream
1 tsp vanilla extract
250g (8oz) rhubarb, trimmed and chopped into 1.5cm pieces
180g (6 1/4oz) plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
For the icing
50g (2oz) icing sugar
1 tsp lemon juice
1-2 drops pink food colouring
What you do:
- Preheat your oven to 180°C and prepare a 23cm (9in) loaf tin.
- In a bowl, beat the butter and sugar with an electric whisk for 2 minutes, or until light and fluffy. Then add the vanilla and eggs and beat for 2 minutes more.
- Add the soured cream and beat again. Tip in the flour, bicarbonate of soda, baking powder and a pinch of salt and mix again.
- Pour the mixture into the tin and top with the rhubarb.
I used tinned rhubarb as it was quite a spontaneous purchase but with hindsight, fresh rhubarb would be so much better.
- Bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin.
It surprised me that all the rhubarb had sunk to the bottom of the cake, not even one piece was in the middle of the cake – I suppose because it was tinned.
- Make the icing by mixing the sugar with the lemon juice. Stir in 2-3 drops food colouring until the icing turns a pale pink. Remove the cake onto a plate and drizzle over the icing. Leave to set before serving on its own or with cream mmmmm yum!
Until next time…Happy Baking!