Baby spice and rhubarb butter cakes
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Serves
9
| Cakes |
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225 gm
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soft unsalted butter
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¾ cup
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golden syrup
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3
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eggs
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225 gm (1½ cups)
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plain flour
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2 tsp
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baking powder
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2 tsp
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ground ginger
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2 tsp
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ground cinnamon
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1 tsp
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ground cloves
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| Rhubarb compote |
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2
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stalks of rhubarb, thinly sliced
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55 gm (¼ cup)
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caster sugar
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1
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For rhubarb compote, combine rhubarb, sugar and 1 tbsp water in a saucepan, and bring to the boil over high heat, reduce heat to low, cover and cook for 2 minutes or until softened, then cook, uncovered, for 8 minutes or until liquid has reduced and rhubarb is soft. Cool.
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2
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Using an electric mixer, cream butter and golden syrup until pale, then add eggs, one at a time, beating well between each addition, until incorporated.
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3
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Sift over flour, baking powder and spices and stir to combine, then spoon into 9 lightly greased 2/3-cup-capacity mini loaf pans and spoon 2 tsp rhubarb down centre. Bake at 180C for 12-15 minutes or until just cooked. Allow to cool slightly, then turn out onto wire racks and cool. Cake will keep in an airtight container for up to 3 days.
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Drink Suggestion Drink suggestion Morris Old Premium Amontillado.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Pia Jane Bijkerk