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Rhubarb, Apple and Quince cream cake

Posted by Sue Heward on

If there is one cake you bake this winter please make it this one. This is my take on a cake by Belinda Jeffery. You can find the original recipe here. I'm so enamoured with it and completely love the texture that cream brings to it rather than using butter. So, so, light but so much flavour, it serves 8 but you could definitely stretch it further.

Rhubarb, apple, quince cream cake

Rhubarb, Apple and Quince cream cake

250g Apple peeled and chopped into 1 cm chunks

200g rhubarb washed and chopped chopped into 1 cm chunks

1 1/2 cups self-raising flour

1 teaspoon baking powder

1/4 teaspoon salt

Finely grated zest 2 large lemons

1 large egg

1 cup (220g) caster sugar

1 cup (250ml) pure cream

1 1/2 teaspoons vanilla extract

4 tlbspn Quince butter (I keep a stash of this in my fridge, the recipe is here)

Crumble topping

1 cup rolled oats / oatmeal

1 cup self-raising flour

1 cup brown sugar (loosely packed)

1/2 tsp baking powder

1 tsp cinnamon powder

125g / 1/2 cup unsalted butter, melted

Pinch of salt

Vanilla bean ice cream or cream, to serve

Method

  1. Preheat your oven to 175 C. Butter a 23 cm springform tin, line the base with buttered baking paper and then dust the tin with flour.
  2. Have your chopped rhubarb and apple in one bowl.
  3. Measure the flour, baking powder and salt into another bowl. Use a whisk to mix them together for 1 minute so they’re thoroughly combined. Sprinkle in the lemon zest and whisk for another 10 seconds or so, then set the bowl aside.
  4. Whisk an egg into into your electric mixer bowl and beat it briefly (I did this by hand). Then I used the whisk attachment on my mixer. Add the caster sugar and whisk together for 1 minute so the mixture looks creamy. Pour in the cream and vanilla and whisk again until everything is thoroughly combined.
  5. Add all but 1 tablespoon of the flour mixture to the mixer bowl, and use a spatula to stir the two together. Do this by hand and don't beat just fold as this causes the cake to toughen. The batter is still lumpy when you are finished.
  6. Sprinkle the reserved tablespoon of flour mixture over the rhubarb/apple mix in the bowl, and give it a good shake so the pieces are lightly dusted in flour. Now, fold the fruit into the batter – it will be thick with fruit. Scoop the batter into the prepared tin and use a palette knife to spread it out evenly. 
  7. Spoon your quince butter over the cake mixture.
  8. Crumble preparation: Place Topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread over your cake, crumbling with fingers if required to get that crumbly topping.
  9. Put the tin in the oven and bake the cake for 50 – 55 minutes until a fine skewer inserted in the middle comes out clean. Remove the cake from the oven and sit it on a wire rack. Let it cool for about 10 minutes before unclipping and remove the sides of the tin. Carefully remove the base. Leave it to cool until it’s room temperature.

Serve with ice cream or cream. Belinda does write that you can freeze the leftover cake for up to 3 weeks, but we did just eat it all. 

Rhubarb, Apple quince cream cake

 

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Banana and Fig Bread with sourdough discard

Posted by Sue Heward on

This recipe is totally based on that of The Perfect Loaf's  top three leftover sourdough discard recipe. It works perfectly with the addition of our White Smyrna sun dried figs and Sticky Quince Syrup.
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Sticky Fig Pudding

Posted by Sue Heward on

Changing up the classic Sticky Date Pudding to use local Riverland produce including our White Smyrna figs, jujubes and lentil flour.
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Dark Chocolate, Fig, Pecan and Zucchini Bread

Posted by Sue Heward on

 Full credit to Food 52 for this fantastic recipe. I have rewritten it here with my changes. This is super charged and very lush.

Ingredients

2 cups grated zucchini

1 very ripe banana

1/4 cup Black Genoa sun dried figs

1 1/2 cup whole wheat flour (I use Four Leaf Milling 85% light flour)

1/4 cup cacao powder

3/4 tspn baking soda

1/2 tspn baking powder

1 tspn sea salt

1/2 cup pecans, chopped

1 1/4 cups dark chocolate, chopped

1/4 cup unsalted butter, melted

1/2 cup natural yoghurt

1 large egg

3/4 cup light brown sugar

1 tspn vanilla extract

Method

Preheat an oven to 175° C. Grease and line a loaf pan and set it aside.

Place the grated zucchini on a baking tray lined with a lint-free kitchen towel, then place another kitchen towel on top, patting it down gently to absorb any additional moisture. Set aside.

In a large bowl, use a fork to whisk together the flour, cacao, baking soda, baking powder and sea salt. Stir in the chopped pecans and 1 cup of the dark chocolate.

In a separate large bowl, whisk together the butter and yoghurt or use an electric mixer (this is what I did). Add in the egg, light brown sugar, and vanilla, then whisk the liquid ingredients until smooth and uniform. Gently fold in the zucchini, banana and figs.

Pour the liquid ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared loaf pan, then sprinkle the top of the batter with the remaining 1/4 cup of chopped dark chocolate.

Bake, rotating at least once half way through baking, until a skewer inserted into the bread comes out clean, 50 to 60 minutes.

Let cool in the loaf pan for 15 - 20 minutes before inverting out onto a cooling rack to finish cooling completely. When cool store in an air tight container.

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My annual ode to Hummingbird cake, with a figgy twist

Posted by Sue Heward on

Now I'm not totally sure I can still call it a Hummingbird cake if there is no pineapple. Probably not but its still delicious and this is my recipe for our annual ode to this family favourite.

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