RASPBERRY, RHUBARB & PISTACHIO SPONGE CAKE Naughty, August 29, 2016

SPONGE CAKE

After discovering my grandparents were growing raspberries and rhubarb in the garden, I decided to try my luck at combining them both. Don’t get me wrong – this cake wouldn’t win the award for looking the prettiest, but it tastes delicious, with clashes of nuts and lime.

Sponge Ingredients:

5 large eggs
100g ground pistachios (you will probably need to do this yourself)
100g ground almonds
150g flour
Pinch of salt
200g slightly salted butter
200g golden caster sugar
200g fresh raspberries
150g rhubarb

Sponge Method:

  1. Preheat the oven to 180C. Heavily grease a round bundt tin or loaf pan, including the sides – it’s really important you do this, otherwise the cake won’t come out of the tin.
  2. Mix the pistachios, almonds, flour, salt and baking powder into one bowl.
  3. In another bowl, combine the butter and sugar until it turns light and fluffy. Begin adding a handful of the mixture from the other bowl and then crack an egg into it. Continue doing this until the eggs and other mixture are combined.
  4. Cook for 1 hour 15 mins with some foil on top of the tin.
  5. Set aside to cool.

Decoration Ingredients:

50g golden caster sugar
2 limes tested
150g chopped rhubarb
100ml water

Decoration Method:

  1. Combine all the ingredients into a small saucepan and simmer on a low heat for around 2 minutes, or until the rhubarb has gone soft.
  2. After two minutes, remove half of the rhubarb and set aside into a separate bowl to cool.
  3. Continue to simmer for around fifteen minutes, or until the mix has turned into a syrup style mixture.
  4. Once the cake and syrup mixture has cooled, press the syrup all around the tops and side of the cake.
  5. Scatter raspberries and pistachios on top of the cake. Top off with icing sugar.

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