Amateur Cook turned Professional Chef. Passionate about seasonal and local food. Teacher, Author and Singer.
Thursday, 30 April 2015
We're well into the English rhubarb season now, the pale and delicate forced rhubarb with its almost metallic sheen has given way to the darker and harder crop which has withstood the elements but which is full of tang and sharpness. This cake recipe can be made with either; the rhubarb is added raw to the mix which lends a certain amount of surprise to the sweetness of the cake.
It's a cake mix unlike the regular, with golden syrup and soured cream amongst other things.