Rhubarb and Blueberry Cake

Robyn’s rhubarb and blueberry cake was the order of the day last week, and a rather beautiful cake it was. Robyn says it is all down to the shape of the cake tin, but Cake Club knows she has magic in her fingertips – did she not win the Cake-Off 2010 Aesthetics prize? But good taste was there in abundance as well, and the cake club almost resorted to licking the crumbs off their plates as well as their fingers at the end of the tea break.

Rhubarb and Blueberry Cake

1.5 cups self raising flour
1.25 cups caster sugar
1.25 cups coconut
125 g butter, melted
3 eggs, slightly beaten
1/2 cup milk
1/2 tsp vanilla essence
3/4 cup finely chopped rhubarb
1 cup frozen blueberries
2 tbsp demerara sugar

Combine flour, caster sugar and coconut. Stir in the butter, eggs, milk and vanilla essence. Spoon half of the mixture into a greased ring tin. Scatter with rhubarb and berries, then top with the remaining mix. Sprinkle with demerara sugar and bake for 1 hour at 180°C. Stand in the tin for 5 minutes, then cool on a rack.

NB The original recipe used raspberries, and you could leave out the berries altogether.

Published in: on April 25, 2011 at 19:09  Leave a Comment  

Fruit Club

As 2011 dawned fresh and sunny, and Cake Club slowly awoke to a new year of cakin’ delights, Kat, Pen and Janine provided a light and fluffy start to the next 52 weeks of digestive challenges. Fruit Club, designed especially to sound almost healthy, but in the end living up to the Cake Club ideals of high fat and sugar, with a dash of alcohol, went down very well with the troops. The recipes follow.

Fruit salad

1 nectarine
4 plums
1 peach
apple juice to cover
dash of peach schnapps (or whatever you can find in the Party Box)

Mix. Stir. Consume.

Whipped cream

Whip up a bottle of cream. Add a couple of spoons of icing sugar and a yon of vanilla essence.

Fresh Fruit Ice-cream (from Page Lawson)

4 parts fruit
2 parts cream
1 part sugar

Best made with frozen fruit that has been half defrosted.
Mix cream and sugar in a food processor, add fruit and process until smooth.
Freeze and eat (best taken out of freezer half an hour before eating).
You can always add extra chunks of fruit just before half way through the freezing process e.g. passionfruit (or passionfruit syrup) or blueberries or pieces of chocolate

Flavours for fruit club
Banana and passionfruit…stir in the passionfruit once the icecream is partially frozen
Blackboy peach

Raspberries or any other fresh fruit will also work.


Recipe to come…

White Chocolate & Blueberry Cake

Nic’s contribution this week was a fine white chocolate and blueberry cake, complete with floral decoration. Needless to say, this one disappeared quickly, and with membership of the Cake Club swelling even faster than their waistlines, howls of disappointment were heard bewailing the lack of second helpings. Her report follows.

Blueberry Cake

200g caster sugar
200g butter
4 eggs
200g self-raising flour
1 tsp baking powder
2 tbsp milk (if needed)
BIG handful of blueberries (fresh or frozen)
Optional: large glass of wine

White Chocolate Icing

200g white chocolate
100ml cream
Knob of butter
Icing sugar

Heat oven to 190C. Line two 20cm cake tins.

This is a no fail sponge cake if you remember a few important tips.

  • Once you add the eggs you have to work quickly so preweigh everything so you aren’t phaffing around.
  • Get your cake tins ready and oven warm before you start mixing so again no phaffing.
  • If you use real butter make sure you remember to get it out of the fridge to soften (or just use spreadable butter or marg).
  • Keep the wine bottle close to hand so you can top your glass up quickly.
  • Keep cats off the the kitchen bench especially if they decide you need their help (thank you Pip but no!).
  • Get someone else to do the washing up so your creativity isn’t compromised by trying not to use too many bowls (thank you Hamish!).

Beat butter and sugar together until pale, smooth and creamy. Take a breather and a good slug of wine and get ready for the fast stuff.
Add all the eggs and some flour (about 1/4-1/2 cup).
Give a quick mix then add rest of flour and baking powder.
Mix just until the flour is all incorporated, if the mixture is really stiff add the milk and quickly mix in (take care not to over beat).
Add the blueberries and gently fold in using a spoon (unless you want a blue-tinged sponge in which case use the mixer to quickly mix them in).
Split the mixture between the two tins, smooth the tops.
Chuck in the oven and cook (without opening the door again) for 20 min. Time for another drink!
Check it’s done by pressing the top (should spring back if done) or stick a sharp knife into the middle (if it comes out clean it’s done).
Cool for 5 mins in the tin then put on a wire rack and leave to cool completely.

To ice,
Pour cream into a bowl with the butter, break chocolate into small pieces and put in the bowl. Gently heat over a pan of simmering water, keep stirring so the chocolate doesn’t stick on the bottom of the bowl.
When melted, if you’ve got time put the bowl in the fridge and leave to harden up then use to ice the centre and top and sides of the cake.
If you haven’t got time, sieve some icing sugar, add to the cream/choc and mix, continue until mixture is stiff enough to stay on the cake.
The sponge will only keep fresh for 2-3 days in a tin, but they can be frozen for 3 months (not iced).

You can omit the blueberries and use any other flavourings.
My favorites are:

  • Chocolate sponge (take out 2 heaped tbsps of flour and replace with cocoa), this is very nice with raspberries (or blueberries) in the sponge and iced with milk or dark choc icing (same as white choc recipe but ……work it out)
  • Orange cake. Add finely grated rind of 2 oranges and orange juice in place of milk. Ice with orange or vanilla butter cream. This is also nice with 2 tbsp of finely chopped rosemary in the batter.
  • Apple cake. Push thin slices of apple into the batter when it’s in the tin (before baking).
  • Coconut cake: stir in ¾ cup coconut to the batter. Can make icing with coconut cream.
  • Banoffee cake: add 2 ripe mashed bananas and 1 tsp vanilla essence. Ice with whipped cream flavoured with toffee sauce or caramel condensed milk.

Etc etc.

Published in: on March 30, 2010 at 20:41  Comments (2)