I realise it’s been a while since I’ve shared a recipe for cake, whilst cake is still very much a huge part of my happy balance, this had to change.
I recently had a ‘pinch me‘ moment when Kenwood kindly sent me one of their new kMix Stand Mixers, I simply had test it out by baking a cake. We have an abundance of rhubarb growing in our garden and fresh strawberries in the fridge, the sweet and tart flavours were the perfect match. I wouldn’t recommend buying rhubarb from the supermarket as it can be expensive, I’d say it’s the sort of fruit worth asking around for. Or why not try growing rhubarb yourself? it’s surprisingly forgiving and straightforward, just think of the crumbles, ice creams and cakes you could make.
This is a perfectly light and simple cake to bake, I’ve swapped the butter for plain yoghurt which gives the most wonderful texture. If you are gluten free, I’d suggest simply swapping the flour to a gluten free version (Dove Farm works well).
The mixer blends the strawberries perfectly with the cake batter and rhubarb, once baked it tastes like a sweet jam running throughout the cake. Once you’ve discovered how straightforward this cake is to make, it’ll become your new ‘to go‘ recipe.
Ingredients
*300g Self-raising flour
*300g Stewed Rhubarb with as much water extracted as possible
*50g chopped fresh strawberries
*125g Soft Brown Sugar
*190g Fat-Free Greek Yoghurt
*1 Teaspoon Vanilla Paste
*2 Medium Eggs
Method
Preheat your oven to 180 degrees and set aside a large loaf tin lined with greaseproof paper.
If you don’t have a mixer, use a large bowl to mix together your flour and sugar and then add in your rhubarb. Then, whisk your egg’s together with a fork and add to the mix followed by greek yoghurt and vanilla paste. Fortunately, I used my Kenwood and it mixed everything together in one swift hit which is great if you’re short on time or a little lazy!
Once you have a smooth mix, fold in the chopped strawberries. When everything is evenly combined (and this will be a very thick batter so don’t be alarmed) pour into your loaf tin and bake for 60minutes*(depending on your oven) or whenever the skewer comes out clean.
Set aside for 45minutes to cool, dust with icing sugar and slice into 12 chunks.
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Tell me, what’s on your ‘To bake’ list right now?
Katie
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