Cake – Page 10 – The Food Wife

Rhubarb Crumble Tray Bake

2nd May 201820th August 2018
by thefoodwife

Makes 12 slices

I love rhubarb. Iâ€™m sure to choose anything on a menu that features this beautifully tart fruit. Last summer I had a few sticks sitting in my fridge and nothing quite did what I wanted it to from my recipe collection, so I started throwing some ingredients together, thinking about flavours and textures that just work, and came up with this moreish tray bake cake.

Last weekend I decided to make it again, and it was just as good as I remembered and so had to share it with you all.

Whilst it is delicious cold as a cake, it would also be equally pleasing served warm with hot custard as a pudding.

Ingredients:

For the tray bake:
225g plain flour
200g light brown sugar
1 tbsp baking powder
1 tsp vanilla extract
Zest of one orange
1 tsp ground cinnamon
4 eggs
2 tbsp plain yoghurt
125g melted butter, cooled
300g chopped rhubarb (1 inch pieces)

For the crumble topping:
50g melted butter
75g light brown sugar
100g oats

Step 1: Mix all of the traybake ingredients (minus the rhubarb) together in a large bowl, using a hand or electric whisk.

Step 2: Pour evenly into a greased traybake tin.

Step 3: Dot the top of the traybake with the chopped rhubarb.

Step 4: Combine the crumble topping ingredients in a bowl and sprinkle over the top of the rhubarb-studded tray bake.

Step 5: Place the tray bake in the oven for 35 mins at 180c and then for 20 mins at 150c.

Step 6: Remove from the oven and cool on a wire rack. Cut into 12 pieces.

I have successfully frozen this cake once it has been cut and individually wrapped in clingfilm and then sealed in a freezer bag.

Fruity Flapjacks

24th April 201820th August 2018
by thefoodwife

Makes 12

As a child, I knew that a visit to my grandparents would include freshly baked flapjacks courtesy of my Grandma. They were sweet, buttery, brittle and extremely moreish. Earlier this year my Grandmother passed away, shortly before her 99th birthday. My siblings and I were sharing memories of her and I brought up her famous flapjacks. They were something we all remembered fondly and it made me want to try and create my own flapjack recipe. Still the same sweet, buttery, crisp and delicious treat, but with the addition of sticky, chewy fruit and gentle spice.
I made this gluten free by ensuring the porridge oats were classified as such, although if this is not a concern then normal oats will be fine. Likewise, if you would like to make a vegan version replace the butter with a vegan spread.

Ingredients:

150g butter / vegan spread

150g soft light brown sugar

75g chopped dried fruit (I used pear)

1/2 tsp ground cinnamon

200g (gluten free) porridge oats

Step 1: preheat oven to 210c and line a tin with baking parchment (I used a rectangular brownie tin).

Step 2: Melt the butter/vegan spread with the soft light brown sugar in a heavy bottomed pan and let it bubble for a couple of minutes.

Step 3: Add the ground cinnamon and chopped dried fruit and let it soften for a couple more minutes in the mixture on a low heat.

Step 4: Stir in the porridge oats and mix to ensure everything is coated in the hot glossy liquid.

Step 5: Spread thinly in the lined baking tray and bake for 10-12 minutes. Mark the slices whilst still soft when it comes out of the oven and then leave to cool and set. Then break into the pieces when fully cooled. It’s quite a crisp mix but delicious!