Look who has a new toy

 

Just in case it was the lack of a fancy long pointy nosed camera that was holding me back from blogging greatness.......

I hereby vow to only post photos of great quality and have celebrated accordingly with a most glorious cake.

Here she is straight from the oven-

 

Rhubarb with coconut crust cake

 

A bold handsome cake best served straight from the oven on a cold winter’s day. You can play around with the fruit to match the season and your mood, however the bitey tang and blush coloured hue of rhubarb always make a delicious cake.

 

For the cake

80g unsalted butter

275g brown sugar

2 eggs

½ teaspoon of vanilla essence

Grated zest of 1 small orange

230 g sour cream

300g self raising flour

1 teaspoon ground cinnamon

400 g raw rhubarb cut into 1cm pieces

 

For the topping

50 g butter

2 Tbs cream

½ cup brown sugar

1½ cups shredded coconut

1.    Preheat oven to 180°C. Grease a 24cm spring form tin

2.    Cream the butter with sugar and add eggs, vanilla, orange rind and sour cream, mix well to make a smooth mixture.

3.    Briskly fold in the flour and the cinnamon to make a thick batter, to which 2/3 of the rhubarb is added.

4.    Spread mixture into prepared tin and scatter and press remaining rhubarb on top of the cake.

5.    Bake for 50- 60 mins or until a skewer inserted to the centre comes out clean. Trap for first time players....... make sure the cake is quite well cooked at this stage, as once the topping goes on it is only for a short while. Don't be scared of overcooking- with all of the lovely fruit and sour cream this is quite a moist cake and difficult to over cook.

6.    At the 45 min cooking mark start to prepare the topping. Combine butter, cream and sugar in a saucepan, allow to melt and form syrup then add coconut and cook, stirring constantly for another 2 min.

7.    Spread the hot topping over the cake when it is sufficiently cooked and return it to the oven for 15 mins until it forms a caramelized golden crust.
8. Serve warm with a hearty dollop of cream and hopefully a spot of sunshine.

 

 

Got any photography advice you would care to share over a cuppa? 

 

 

 

How to win friends and infulence people

A thick oozy blanket of sweet zesty goodness is what makes this slice so danm fine.

 

 Originally ripped many years ago from a Delicious magazine this beauty has won me first prize in the Perth Royal Show and helped me out on countless occasions where I have needed to charm a crowd. Infact just last night the school P&C were treated to a batch as I successfully delegated the filling of 400 boxes for an upcoming cake stall. I think it is the astonishingly high volume of sugar combined with plenty of lemony zing has something to do with its luxurious and moreish quality.

 

For the base:

1 ½ cups (225g) plain flour

½ cup (80g) icing sugar, sifted

Finely grated zest of ½ lemon

180g cold unsalted butter, chopped

½ tsp vanilla extract

Lemon Topping

6 eggs

3 cups (660g) caster sugar

Finely grated zest of 3 lemons

1 cup (250ml) lemon juice, strained

½ cup (75g) plain flour

Icing sugar to serve

Method

1.    Preheat the oven to 180⁰c.  Generously butter and flour a 5cm x 24cm x 32cm baking tin and set it aside - This is a trap for first time players as you cant use baking paper as the base needs some traction to anchor it to the pan or it will float to the top once the curd is added.

2.    Make the base first by putting flour, sugar and zest and butter in a food processor, blitz to until it is like coarse river sand.  With the processor going, add vanilla and 2 teaspoons of iced water and whiz again till the mixture clumps into a ball.  Wodge the dough evenly into the prepared tin. Chill for 5 mins

 

3.  Bake the base for 15+ minutes or until the edges are starting to colour and the base is pale golden.

4.    Now get moving on the curd.  In a large bowl, whisk eggs and sugar until they are well combined.  Whisk in the zest and juice.  Sift flour over the top and whisk in until the mixture is smooth.  Set aside.

5.    When the base is ready,   Reduce the oven to 150⁰c.  Once the base has cooled ever so slightly, give the filling a final quick mix, as it will have settled, then pour it over the base.  Return to the oven and bake for 35 – 40 minutes until the topping is firm and stightly crustry.  Leave the slice to cool in the tin on a wire rack.

6.    Once the slice has cooled, use a sharp knife to cut it into elegant long rectangles. Dust madly with icing sugar before serving with a smile.

.

 

 

"Sometime's life is a golden gaytime!"

More of an assembly job than a hard and fast recipe this little number I whipped together last weekend when the winds of change were blowing our way.