Rhubarb Buttermilk Cake with Ginger Streusel

rhubarb-buttermilk-cake-with-ginger-streuselI have been meaning to make Karinna @ The Cheesy Biscuit’s Bramley Apple, Rhubarb and Marzipan Cake for some time now. I finally got my hands on some gloriously red stalks of rhubarb and settled in to make her cake when I realised that I didn’t have any marzipan. A fairly important component of this delicious sounding cake as the title will attest. So I put the rhubarb in the fridge  made a note to get some the next day. Except that neither my local Sainsbury’s nor the Aladdin’s cave of a Mediterranean grocery shop had any.  I needed to get to a larger store but I am so out of the habit now that it just didn’t happen. I turned to one of my favourite sites, Food52, and had a little rummage around and found a recipe for Rhubarb Buckle and Ginger Crumb. I had everything that was needed to make it so ploughed on. I will make Karinna’s cake as soon as I can lay my hands on some marzipan and more rhubarb!

rhubarb-buttermilk-cake-with-ginger-streuselGinger and rhubarb is a marriage made in heaven – last year I made the most delicious ginger ice-cream which I served with roasted rhubarb and orange zest but that is a recipe for another day. For this cake, I’ve adapted it a little by using Demerara sugar and almonds in the topping. I found that the rhubarb settled in the bottom half of the cake making it very moist but this was a nice contrast to the very cakey top half. The streusel didn’t stay on top either but tasted really gorgeous in the cake. This is a nice full batter that rises beautifully so make sure that you use a high sided tin rather than a shallow sandwich tin other wise you will have a cake lava situation on your oven floor! I used a 9 inch springform tin.

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I picked up this pretty tablecloth in a French market in Aix-en-Provence a few years ago. It is the perfect backdrop for afternoon tea!

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A printable recipe follows the photo tutorial so scroll down to print.

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rhubarb-buttermilk-cake-with-ginger-streusel

rhubarb-buttermilk-cake-with-ginger-streusel

Rhubarb Buttermilk Cake with Ginger Streusel

  • Servings: 8 - 10 slices
  • Difficulty: easy
  • Print

Adapted from Food52 – Rhubarb Buckle with Ginger Crumb

INGREDIENTS

For the Streusel

  • 75 g Demerara sugar
  • 30 g flour
  • 70 g finely chopped crystallised ginger (not the ones in syrup)
  • 30 g sliced almonds
  • 40 g melted butter

For the cake

  • 220g flour
  • 1 tsp baking powder
  • 1 ½ tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp salt
  • 85 g very soft butter
  • 200 g caster sugar
  • 2 eggs at room temperature
  • 180 ml buttermilk at room temperature (or add 1 tsp lemon juice or vinegar to milk and let it thicken – 10 minutes or so)
  • 500 rhubarb, sliced finely

INSTRUCTIONS

For the Streusel

  1. Combine the sugar, flour, ginger and almonds and rub together until the ginger is both separated and coated with the flour.
  2. Stir in the melted butter and place in the fridge.

For the cake

  1. Preheat the oven to 180 C/ 350 F. Butter the base and sides of a 9 inch cake tin with high sides – I used a springform which didn’t leak.
  2. Place the flour, ginger, baking powder, baking soda and salt in medium bowl and whisk to combine and aerate.
  3. In a mixing bowl, beat the butter and sugar until light an fluffy – this should take about 3 or 4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add a third of the flour mixture, then half the buttermilk, beating well. Add another third of the flour, then the rest of the buttermilk, finishing with the flour. Beat well after each addition.
  6. Fold in the sliced rhubarb and scrape into the prepared tin.
  7. Crumble the streusel all over the top of the cake and bake for 4o-50 minutes using a toothpick to test that the cake is done. You may even need to go to 60 minutes depending on your oven.
  8. Leave to cool in the pan. It tastes better the next day and is wonderful with a cuppa!

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

rhubarb-buttermilk-cake-with-ginger-streusel

Glazed Blood Orange and Brown Sugar Buttermilk Pound Cake

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Another citrus cake – I know, but I do rather love making them. I love the bright, sharp flavours and that both the zest and juice can be integrated into such a flavourful and comforting slice. And buttermilk again too!  I’ve said in an earlier post how I always have it and/or sour cream in the fridge just because I find them both so useful and both have a relatively long shelf life too. Buttermilk is wonderful in bakes and does a fabulous job of tenderising meat and poultry. Since I have discovered that you can buy 1L cartons of buttermilk from the many Eastern European grocery stores that have popped in this part of London, I always seem to have some the fridge.

When my son had just started senior school, I went through a phase of baking a cake every Sunday so that he could take a slice to have at break rather than buying something full of trans fats and preservatives from the tuck shop. Banana cakes, carrot cakes, date and fig cakes, lemon and almond cakes, fruit and oatmeal muffins  – it was always something chock full of good things as well as eggs and butter! He quite often asked if he could take some for his friends which, obviously, I was delighted to accommodate! Now, alas, he is further up the school chain and has no room in his bag which is absolutely stuffed with school books, to take food of any kind in with him. That also means no more packed lunches – not something that I am sorry to see the back of. Now I seem to bake a cake at the start of the weekends, just so that there is a slice of something to offer with a cup of tea if someone (his friends or mine) were to drop by. I do write a food blog after all and it’s probably expected!

So to use up the last of the blood oranges, I have adapted a basic recipe for Pound Cake of which I have many fond memories from my teenage years. A slice of pound cake topped with sliced and macerated strawberries and a squirt of Cool Whip was the finale to many a summer picnic and barbecue when I lived in Canada. If you are unable to lay your hands on buttermilk, you may substitute yoghurt instead. And instead of blood oranges, you could use normal ones or even lemons. You can also use white caster sugar rather than the golden and muscovado sugars. Just keep the proportions the same and you will have a lovely, dense, aromatic cake which will keep for quite a few days in the cake tin.

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Messing about with a new app on my phone – Waterlogue

This is one recipe which requires the butter to be really soft in order to cream well with the sugars. Once that is done, whisk in the eggs, one by one and then stir in the grated zest. Juice the orange and add to the buttermilk along with the vanilla.

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Blend in a third of the flour mixture, then half the buttermilk mixture alternating until everything is used up but keeping a light touch throughout this part of the process. Scrape the batter into a prepared loaf tin and bake!

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blood_orange_buttermilk_pound_cake

Prepare the glaze by starting with 30ml of juice – I made mine much too runny by over confidently adding all the juice of half an orange. Glazes should be quite thick, I feel. Once cooled, glaze, slice and enjoy!

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Glazed Blood Orange Buttermilk and Brown Sugar Pound Cake

  • Servings: 8-10 slices
  • Difficulty: easy
  • Print

INGREDIENTS

  • 230g plain flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 115 g unsalted, very soft, butter
  • 150 g golden caster sugar
  • 50 g light muscavado sugar
  • 2 large eggs
  • zest of 2 blood oranges
  • 120 ml butter milk
  • Juice of one orange which was approx 50-60 ml
  • 1 tsp of vanilla extract/paste or the seeds of one pod

Glaze

  • 30 – 45 ml blood orange juice
  • 60g icing sugar

INSTRUCTIONS

  1. Pre-heat the oven to 170 C/325F and paper or butter a 2lb loaf tin
  2. Aerate and mix the flour, baking soda and salt with a whisk and set aside
  3. Cream together the soft butter and sugar
  4. Add the eggs, one at a time and mixing well between each. Add a spoonful of the flour if it looks as though it’s going to curdle – not that it make any difference to the end product.
  5. Stir in the zest.
  6. Mix together the milk, the  juice and the vanilla in a jug and set aside.
  7. Blend in a ⅓ of the flour mix into the batter using a light touch.
  8. Stir in half the buttermilk/orange juice mix and so on – you should finish with the flour mix. Don’t over beat.
  9. Scrape the batter into a loaf pan and bake for an hour. It will be quite dark from the brown sugar and when you insert a toothpick in the middle, it should come out clean.
  10. Leave to cool in the tin for 10 mins, then remove to a rack to cool completely
  11. Mix the glaze ingredients together to a fairly thick consistency and pour over the cooled cake.