Rhubarb & Rose Honey Cakes – Nonnettes
When I found that rhubarb had been picked for the One Ingredient blogging event in April, I so wanted to take part. But our rhubarb was ailing and I just can’t bring myself to buy something that we used to produce in prodigious quantities on our old allotment plot. The other day, however, my mother, called in with stack of rhubarb from her garden – plants we had luckily given her from our old plot. Hooray, the one ingredient challenge might be over, but I could bake with rhubarb. Since I saw the rose and rhubarb combination over at Laura of How to Cook Good Food, I’ve been itching to try it. My only dilemma was in what form? Actually, the dilemma was easily solved; my one remaining duck egg supplier was attending a wedding this week and I had run out of eggs. An egg free bake was needed. Bingo! Nonnettes it had to be – not exactly a hardship in my experience! Since first trying Nonnettes back in December, I have become enraptured with these very tasty honey cakes. What with Friands as well as the Madeleines I have yet to bake, the French are little cake bakers par excellence.
I was quite excited at coming up with a Nonnette nouvelle. The combination of rose and roasted rhubarb jam has probably never been used before. This in conjunction with some delicious Cornish honey, ought to be irresistible, I thought. As we still had quite a bit of cake in the house from my recent Clandestine Cake Club event, I used half the normal quantities to make six rather than twelve individual cakes.
This is what I did:
- Chopped up 4 sticks (about 300g) of washed & trimmed rhubarb into 1 cm lengths.
- Placed these in a greased Pyrex dish and sprinkled a teaspoon of rose water over the top.
- Spooned 50g cardamom sugar (caster sugar) over the rhubarb.
- Roasted at 200C for 30 minutes.
- Left to cool, then spooned into a jar.
- Melted 40g unsalted butter in a pan.
- Added 100g local Cornish runny honey and 50g light brown sugar.
- Turned off the heat and added 50g milk, 40g water and 10g of rhubarb liqueur (homemade) with a tsp of rose water.
- Stirred until smooth then left to cool.
- Ground the seeds from two cardamom pods in a pestle and mortar.
- Sifted 100g plain white flour, 50g rye flour, 1 tsp baking powder and 1/2 tsp bicarb of soda into a bowl.
- Added the cardamom and the grated zest from 1/2 a small orange.
- Stirred in 25g chopped white chocolate.
- Made a well in the centre and poured in the honey mixture.
- Stirred until all combined.
- Divided the mixture between 6 buttered muffin moulds and placed in the fridge for an hour.
- Placed a spoonful of rhubarb jam on the top of each one.
- Baked at 180C for 20 minutes.
- Left to cool
- Mixed 1 tbsp icing sugar with a little rhubarb liqueur (homemade) and a drop of rose water to form a slightly runny icing.
- Drizzled these over the cakes whilst they were still warm.
These turned out even better than I could have wished. After the first bite, I was very much regretting making six rather than twelve. They were absolutely scrummy and as CT stated later, tasted French – I think this was a compliment. They had a lovely soft texture which I attribute to the presence of rye flour. The rose made its presence felt but was not in the least overpowering and contrasted well with the distinctive tartness of the rhubarb. The roasted rhubarb jam was a delight in itself and has adorned various slices of toast all this week.
When making these Nonnettes, I had not one, not two, not three, but four blog challenges in mind:
Simple and in Season – a monthly challenge to get us to cook uncomplicated food using seasonal ingredients by Ren of Fabulicious Food. This month it is being guest hosted by Urvashi of The Botanical Baker.
Alpha Bakes – Caroline Makes and Ros of The more than occasional baker take it in turns to pick a random letter from the alphabet which inspires the theme of the bake. This month Caroline picked H and my H is for Honey Cakes.
Tea Time Treats – the fabulously sugar overloaded monthly tea time party run alternately by Karen of Lavender and Lovage and Kate of What Kate Baked. The theme this month is floral. Rose is my flower of choice, because I love roses as mentioned in previous posts and one of the reasons why I chose Rose as one of the We Should Cocoa challenges.