Winters are great as it brings along the wonderful spice aromas into my baking. Cardamom, cloves, nutmeg and allspice are common spices often used in Christmas cookies and cakes throughout the cooler months. However Spring and Summer are the best, because with these seasons comes the burst of sweet, juicy, tangy, succulent and colorful plethora of fruit and berries.
It seems our weather just cannot decide. Should winter be banished once for all to allow the warm rays of Spring sun to engulf us or if it still requires the dull, wet and brrrr-cold days to keep us at home wrapped up in cozy blankets, sipping on warming teas or cocoa.
And because the weather cannot decide - I was unable to decide in which direction I wanted to take my cake for the latest edition of the Monthly Mingle Spring Cakes. I knew I wanted to showcase rhubarb in my cake creation because early Spring is always about rhubarb to me. As April begins to roll around I can hardly wait to get my hands on the first of the rhubarb. To me seeing rhubarb at the markets is the first sign that Spring has arrived.
Typically rhubarb is paired with strawberries but there are so many great and innovating ways to use this vegetable.
As I really need to use up my massive collection of spices, collected from all over the world with love and care, before we move I considered the various spices I could pair rhubarb with. I did not have to look far - my persimmon spice cake offered me the perfect basis for my experiment.
An aromatic blend of ground coriander, cloves, cinnamon, allspice and ginger gives this cake an incredible delicious flavor very reminiscent of Lebkuchen, maple syrup adds the perfect moistness and earthy sweetness and the rhubarb complements the cake with its puckery sourness.
Rhubarb Spiced Coffee Cake
Printable version of recipe here.
300g all-purpose flour
200 - 350g rhubarb, cut into approx. 1.5 com thick pieces (use amount according taste)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1 teaspoon ground ginger powder
140g + extra butter, softened
100g Muscovado sugar
250g maple syrup
2 eggs, lightly beaten
1 teaspoon bicarbonate of soda
- Pre-heat oven to 160-180 degrees C. Butter a 20 cm square springform pan and line with baking paper.
- Sift flour, baking powder and spices into a bowl. In the food processor, beat together the 140g butter and sugar until fluffy and light. Pour in the maple syrup and beat for a further minute or two.
- Bring water to a boil in a kettle. Dissolve the bicarbonate of soda in 200 ml of boiling water, then gradually pour into the spout of the food processor.
- Add the flour-spice mixture into the food processor and pulse a few times until just incorporated. Pour in the eggs and mix briefly.
- Pour the cake batter into a bowl, then fold in the rhubarb using a spatula.
- Pour the batter into the prepared springform and bake for 50-60 minutes or when a toothpick inserted into the center of the cake comes out clean. The cake should feel firm and when press it should spring back.
- Cool cake in the form for 10 minutes then transfer to a wire rack and cool completely.
- Unlike other spice cakes, this one should be eaten within 3-4. Due to the rhubarb it won’t keep fresh much longer.
Food Guide – Ingredient Discovery
- Tips on selecting and storing rhubarb
- Follow the spice trail: cinnamon, cloves, coriander and ginger.
The cake was an incredible mix of rich aromas and delicious flavors. I would use more rhubarb however, the next time I make this as although the flavor of rhubarb was very much present, it could have done with a bit more of zesty tartness. I think increasing the rhubarb amount to 300 - 350 g would do it. Due to the maple syrup the cake is not overly sweet but rather adds a deep earthy character, keeping it moist at the same time. Soeren has been taking a lot of the cake to school the past couple of days and really enjoys the flavor combinations. Tom and my colleagues too found the idea of the mixed spices and rhubarb a great combination and have been indulging in the cake.
A lot of colorful and great Spring cakes are being submitted and it seems the mingle is going to be a grand celebration of strawberries, pineapples, lemons, raspberries and other tasty flavors. Maybe you will find time to join us with one of your Spring cake creations. See you there!
In other exciting news: My picture “Berryliciously Spring” won this month’s Click Spring theme in the category Concept – The Most Original. I am pretty excited and proud to be able to wear this badge on my blog.
The electronic manufactures Braun have been busy revamping their website and the German section is featuring a few of my pictures and recipes in their new recipe section. The Global section will follow shortly! Thanks Iris – it was a huge pleasure and a lot of fun working with you!
You might like these fruity treats from WFLH:
|Berries on Lemon Buttermilk Mousse||Raspberry Hazelnut Tea Cake|
From around the blogs:
- Summer Berry Lemon Drizzle Cake – A Pot of Tea and a Biscuit
- Strawberry Mousse Cake – Edible Moments
- Key Lime Cheesecake – A Dash of Sass
Daily Tiffin Reading Tip:
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