Wednesday, 3 April 2013

Rhubarb Ripple Bundt Cake

Rhubarb Ripple Bundt Cake
I love rhubarb season. It's that vivid pink colour, tangy taste and the creative baked concoctions which come as a result. We had the most amazing rhubarb jelly at St John in March, so I decided to translate this into a bundt!

This cake has a beautiful soft texture, is amazingly moist, has a warm spiciness and is rippled with wonderfully tart ribbons of rhubarb. This went down very well with the tame tribe of bundt ginuea pigs at work today!
Rhubarb Ripple Bundt Cake
Ingredients:
  • 225g unsalted butter
  • 350g golden caster sugar
  • 100g soft brown sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g plain flour
  • 3 tsp ground ginger
  • 1.5 tsp mixed spice
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml rhubarb yogurt
  • 10 tbsp rhubarb compote or jam 

Method:
  1. Preheat the oven to gas 3/160 c
  2. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch)
  3. Cream the butter for a little while until pale, then add both sugars a little at a time. Beat until fluffy.
  4. On a slow speed add the eggs one at a time, beating well after each addition. 
  5. Mix in the vanilla extract.
  6. In a separate bowl, measure out the flour, spices, bicarbonate of soda and salt.
  7. Sift in a third of the flour mix, followed by half of the yogurt. Repeat until all the flour and yogurt is used up.
  8. Give a quick mix on a medium speed for about 10 seconds.
  9. Pour enough mix into the tin to cover the bottom. 
  10. Put a layer of compote/jam on top, avoiding the edges.
  11. Put on another layer of cake mix and repeat. 
  12. TIP: a less faffy way of doing this is plunging teaspoons of the compote into the mix avoiding the sides. This will be more of a splodge effect than the stipes I did. Just avoid the tin edges.
  13. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean and it is shrinking from the tin slightly. 
  14. Leave it to cool in the tin for ten minutes then turn out.
  15. Allow to cool fully.
  16. Dust with icing sugar.

BloggersPlease respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 
Please see my Creative Commons Copyright information for more details. Thank you.

Subscribe: Newsfeed
Join me on Facebook
Tweet me @dollybakes

Have a nosy at my pics on Pinterest 
 

11 comments:

  1. Another beauty Rachel! I'm always so envious of your vast collection of Bundt tins!

    ReplyDelete
  2. Oh Rachel. What a stunner. I'm so excited about the upcoming rhubarb season. Divine stuff

    ReplyDelete
    Replies
    1. Thanks Dom! It has to be one of my faves so far!

      Delete
  3. What a beautiful looking cake! I love rhubarb so this is a must try!

    ReplyDelete
  4. Hm....this looks so yummy and perfect!

    ReplyDelete
  5. This looks amazing! Love rhubarb and your finished cake looks totally fab! I'm putting this on my "to bake" list!

    ReplyDelete
  6. Oooh this looks gorgeous! I love the ribbons of rhubarb running through it. I need to take my "matilda" tin out for a spin again, it's such a great shape.

    ReplyDelete
    Replies
    1. Haha I love the fact that I've got everyone calling the Heritage tin Matilda!

      Delete
  7. Soooooo going to try this. Book marked! xoxo

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...