I'm writing this while the rain is falling after what seems like weeks of hot summer days in the high 30's. It's lovely watching the veggie garden getting soaked after l started to pull out the summer's crop yesterday that had died off after the scorching heat. This recipe today comes from the lovely Olivia from livingwithliv, I stumbled across Olivia when she had a blog but you can find her over at Instagram. All that creative, vintage loveliness and this recipe is no exception.
She posted this on Instagram a week or so ago, it made my mouth water and l asked for the recipe. I'm thankful for little pleasures. Making a pot of tea in the afternoons is a ritual even when the house is a mess and things are off track. This recipe is reminiscent of afternoon teas with my Nana. My grandparents Jack and Jean use to warm the teapot before making tea and the smell of loose tea leaves brewing was ambrosia. We would sit around the kitchen table that now adorns my family nest and share a slice of cake and cuppa. I treasure those memories of conversations and stories shared and the warmth from a pot of tea then and now. I made this over two days as with two little ones it took awhile to stew the rhubarb and then bake the cake but it was incredible and worth the wait. Miss Three thought it was great so it might be a winner for those that aren't carried away with the idea of rhubarb.
for the stewed rhubarb
4-5 stalks of rhubarb, chopped into 2cm pieces
70g caster sugar
for the loaf
190g butter, softened
140g plain flour
190g caster sugar
3 large eggs
1tsp baking powder
50g ground almonds
1/2tsp ground cinnamon
1/2tsp ground ginger
25ml whole milk
stewed rhubarb from above
15g flaked almonds
how to make
1. Preheat oven to 170°C and line one loaf pan (8.5 x 17.5cm with 7.5cm sides
with baking paper).
2. Place small diced pieces of rhubarb in a saucepan along with sugar, butter and 50ml water. Cook on medium heat, stirring frequently until rhubarb softens, then set aside to cool completely.
3. Meanwhile, using electric beater or cake mixer, cream the butter and sugar together until pale and fluffy. Add the egg one at a time, mixing well on a medium speed after each addition and scraping down the sides of the bowl to ensure
everything has been mixed in properly.
4. Sift together dry ingredients, then add half of this mixture to the creamed butter and eggs, followed by half the milk. Mix well after each addition and scrape down the sides of the bowl. Add the remaining dry ingredients and milk and stir till
all ingredients are combined.
5. Stir in the stewed rhubarb, making sure it is evenly mixed into the batter, then pour into the prepared loaf tin and sprinkle the flaked almonds on top.
6. Bake in the oven for 50-60 minutes. When cooked, the loaf should be firm to the touch or a skewer inserted into the middle of the loaf should come out clean of any uncooked batter.
Allow loaf to cool in the tin for a while before turning out onto wire rack to cool completely.
Olivia got this recipe out of 'Cake Days' by The Hummingbird Bakery. If your library has a copy it would be worth getting your hands on, I've ordered it from my local. A shout out to Olivia thank you for sharing the recipe over here at Poppyfox HQ.
If anyone has a recipe they have tried and loved share a link, email us at firstname.lastname@example.org or become a member of the blog and leave a comment below. We love to receive comments and hear from you. Watch out for my first guest blogger from Make, Do, Sew who is going to share a recipe with us shortly.
Have a wonderful Tuesday everyone. If you are in Melbourne take the time to jump in puddles and enjoy the cool change. I'm going to grab my wellies and jump in puddles while Mr Tully has a sleep.
I figure it's a perfect way to celebrate an end to the heatwave.