Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Raspberry, Rose and White Chocolate Cake

Traybakes | 26th July 2013 | By

Following the success of the peach and white chocolate cake I made a few months ago, I thought something similar would be perfect for the Liskeard pop-up cafe. It tastes lovely, holds together well and has a slight puddingy quality which was what I was looking for.

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Rhubarb and Rose Polenta Cake – Random Recipes #30

The task this month from Belleau Kitchen was to select our 30th cookbook and then make the recipe from whatever was on page 30 – this is the 30th RR after all. I always approach Random Recipes with some trepidation as you just never know what you might get landed with, but off I went to Eat Your Books to find my 30th cookbook. In case you’ve missed it, I have a giveway running at the moment for a lifetime’s membership of Eat Your Books – I can’t recommend it highly enough. As it happened, I struck lucky and my 30th book was Nigella Lawson’s How to be a Domestic Goddess. For many years, this was the only book on my bookshelf dedicated to baking, so I know it well. Now that I have many others, I don’t use it as often; I was glad to be persuaded to renew my acquaintance. It also meant, that with any luck I might be able to enter this into Forever Nigella.

The next task was to go and find the book and turn to page 30 – Rhubarb Cornmeal Cake. Now this couldn’t have been more opportune. I made this cake once before, many years ago, so I already knew it was a good one. I was shortly to be baking for Liskeard’s first pop-up cafe and was wondering what gluten-free bake I could include. With a little tweaking, namely substituting the wheat flour for buckwheat, this would do very nicely, I thought. The addition of white chocolate could only improve things and would allow it to appear on Chocolate Log Blog. I’ve already established that rose and rhubarb make for a fine combination, so I wanted to include some rose syrup here for added interest.

So this is how I made:

Rhubarb and Rose Polenta Cake

  • Washed and trimmed the rhubarb, cutting it into ½ cm slices.
  • Placed in a bowl and covered with 100g of cardamom sugar (caster) to extract some of the juice. Added 4 tbsp rose syrup.
  • Melted 50g white chocolate (G&B) in a bowl over hot water.
  • Creamed 125g unsalted butter with 150g cardamom sugar (caster) until light and fluffy.
  • Beat in the cooled chocolate.
  • Beat in 2 large duck eggs, one at a time.
  • Sifted in 150g buckwheat flour, 155g fine cornmeal, 1 tsp bicarbonate of soda, ¼ tsp salt and 1 tsp ground cinnamon.
  • Stirred in 250g natural yogurt alternately with the flour until just combined.
  • Gently stirred in the rhubarb and juice.
  • Poured into a 23cm cake mould and baked at 180° C for about 50 minutes until the top was well risen and springy to the touch.
  • Covered with tin foil after the first 30 minutes to prevent the top burning.
  • Left to cool for 20 minutes, then turned out onto a wire rack to cool completely.
  • Dusted with icing sugar and scattered with rose petals.

The bake came an honourable second behind the most popular one, the chocolate cake. Sadly, I didn’t get to try any, but I had very good feedback and all of it disappeared. The very first person to try anything was gluten intolerant, so she was delighted to have something tasty she could eat.

I am entering this into Random Recipes, an excellent if somewhat adrenalin-inducing monthly challenge run by Dashing Dom of Belleau Kitchen.
And I did indeed strike lucky with Forever Nigella, a monthly challenge from Sarah of Maison Cupcake. This month Victoria of A Kick at the Pantry Door is hosting and luckily for me, she has chosen Party Party. I think this is a fitting contribution to any celebration.
It’s been a while since I entered Made with Love Mondays, a weekly challenge from Javelin Warrior, whereby everything must be made from scratch.

As I used rose syrup in the cake, made with my own roses, I am entering this into Cooking with Herbs with Karen of Lavender and Lovage.