Sunday, May 5, 2013

Cookbook and Apple and Rhubarb Cake

Hey everyone, it has been so long since I've last posted a recipe and I'm really sorry about that but I've had exams. The exams are now over so I'll be posting a recipe tonight. But before I do that I have some very big news to share with you all.

I actually submitted one of the recipes on this blog for a cookbook competition at my university and it happened to get accepted. So it seems that one of my recipes is now going to be published into a cookbook. For those of you that are wondering the recipe was the one for the Gyeran Bbang, it's simple, cheap, delicious and perfect for a student like me. There was a photo shoot and all that jazz, and they are even going to film the recipe so you can also watch a video of it. There is going to be a book launch and everything, so I'm super proud about this and I'm so happy to finally be able to share it with all of you! If you haven't seen that recipe before do have a look at it, it's super scrumptious.

Now to move on to the blog for today. today's post is going to be a simple feel good dessert. It is starting to get cold here, as we start May so I thought what's better than a good old apple and rhubarb crumble. Only today I'm going to change it up a bit and convert it to a cake.

Apple and rhubarb cakes are wholesome and warm and are the perfect thing to keep you going on a cold night, or even as the spring approaches because that's technically the rhubarb season. A bit of custard or ice-cream on the side and you have the perfect dessert.

60 g soft unsalted butter
380g brown sugar
2 eggs
1 tsp vanilla extract
300g plain flour
1 tsp sodium bicarbonate
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 cup sour cream
grated rind of 1 lemon
250g chopped rhubarb
250g chopped apples
80g brown sugar, extra
1tsp ground cinnamon, extra
Custard or ice-cream to serve

1. Mix butter and sugar in processor until blended.
2. Add one egg at a time, mixing well between additions.
3. Add vanilla extract and mix well. Sift flour, spices and sodium bicarbonate together.
4. Fold into egg mixture alternatively with combined sour cream and lemon rind.
5. Fold rhubarb and apple in using a wooden spoon.
6. Spoon mixture into a 23cm spring form pan lined with baking paper on bottom and sides.
7. Combine extra brown sugar and cinnamon and sprinkle over cake.
8. Bake at 175C for about 1 hour and 50 minutes, or until cooked when tested with a skewer.
9. Cool in pan.
10. Cut and serve with a scoop of ice-cream or a generous amount of warm custard.

And here is the recipe for my version of an apple and rhubarb cake. I hope that you guys enjoy it, enjoy the weather and the fresh foods that are available at this time of the year, it is usually one of the best. 

I'll try and post more recipes up, until I have my final exams at until the next post have fun, enjoy the sun but remember to stay healthy, safe and happy! 

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