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Rhubarb & Rosewater upside down cake

So I owed my colleagues a little thank you for volunteering their time at an event I had organised.

I decided to finally use the authentic rose water I had purchased and the seasonal rhubarb in the fridge.

Anyway – inspiration struck in the form of this Cuisine magazine recipe for this cake.

Photo by Arron McLean

It’s in three stages, but reasonably simple, and best served warm (but equally nice cold with warm syrup).

Stage 1: Base

25g Butter

25g Caster Sugar

3-4 Rhubarb stalks

1 tblsp Rosewater

Line 20cm cake tin with paper and grease with butter. Heat butter and sugar until caramelized. Pour into tin.

Arrange chopped rhubarb on top. Sprinkle over rose water. Set aside.

Stage 2: Cake

100g Butter

150g Caster Sugar

1 tsp Vanilla extract

2 eggs separated

150 g Flour + 1.5 tsp Baking Powder (mixed)

125ml Milk

Preheat oven to 180C. Beat butter and sugar till fluffy. Add egg yolk one at a time and beat in well. Add vanilla. Add sieved flour/baking powder mixture alongside milk in two batches. Mix in well.

In a separate bowl, beat egg whites till soft peaks and then stir into batter mixture.

Spoon on top of the rhubarb and smooth down. Bake for approx 50mins – or until firm. Rest for 5 mins while making syrup.

Stage 3: Syrup

150 g Caster Sugar

150 ml Water

1 Rhubarb stem chopped

1 tblsp Rosewater

Juice 1/2 lemon.

Heat water and sugar until dissolved. Add rhubarb, cook for 5 mins to infuse. Remove rhubarb, add rosewater and lemon to taste.

Pour over cake.

Perfumed deliciousness.