Rhubarb Bundt Cake with Ginger Glaze
It was a friend’s birthday a couple of weeks ago and we had been invited over for lunch. This was to be followed by a walk from Respryn Bridge at Lanhydrock to Duchy Nurseries so we could indulge in a cream tea. But first a cake was in order.
As it was a beautifully warm spring day, a light seasonal cake seemed appropriate. I had the first of my mother’s rhubarb raring to go and the last of my Spanish oranges. Rhubarb pairs particularly well with both orange and ginger I’ve found. In my pre Chocolate Log blog days, I used to make a rather gorgeous rhubarb and ginger cake, but it’s quite heavy on the flavouring and more of a cold day bake. Rather than use lots of ginger in the sponge, I thought a gingery glaze would do the trick instead.
I used the rest of the rhubarb to make these rhubarb and rose waffles, which were a real winner.
The birthday boy was delighted with his cake and we all had a slice after a hearty bowl of soup for lunch. It turned out just as I hoped and was lightly fruity without being stodgy. Bursts of tart rhubarb exploded on the tongue and the touch of hot spiciness from the ginger glaze made a welcome contrast. It set us up very nicely for our afternoon walk where spring flowers abounded. Magnolias are always splendid at this time of year in Cornwall but yellow ones are a little more unusual. We refuelled at the Duchy Nursery cafe where it was warm enough to sit outside and enjoy the picturesque views of Restormel Castle and the Fowey valley below. My kind of day.
This may not be a particularly brightly coloured cake, but it is flecked with pink from the rhubarb and has a gingery coloured icing, so I am sending it to Love Cake over at JibberJabber UK, where the theme this month is Colour Me Pretty.
- 180g unsalted butter
- 200g golden caster sugar (I used cardamom sugar as the flavour works well with fruit)
- 175g flour (I used half wholemeal, half white)
- 75g ground almonds
- scant 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 3 large eggs
- 1 organic orange – zest & juice
- 1 tbsp natural yoghurt
- 2 sticks rhubarb (200g) - chopped fairly small
- 50g icing sugar
- 1 tsp ground ginger
- Cream butter and sugar together until light and fluffy.
- Grate in the orange zest and beat some more.
- Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
- Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
- Gently mix in the yoghurt and orange juice until just combined, then stir in the rhubarb.
- Spoon the batter into an oiled silicone bundt mould or tin. Bake at 180°C for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
- Mix the icing sugar and ginger with just enough water to make a slightly runny icing. Drizzle over the cooled cake.
- The cake cuts into 8 large slices or 16 moderate ones.