Surrey Homes | SH18 | April 2016 | Garden supplement inside
The lifestyle magazine for Surrey - Inspiring Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Surrey - Inspiring Interiors, Fabulous Fashion, Delicious Dishes
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Rhubarb, Strawberry and Maple Cake<br />
Serves 6-8<br />
• 200g rhubarb – cut<br />
into 3cm lengths<br />
• 2dsp maple syrup<br />
• 120g strawberries –<br />
cut in half<br />
• 3 egg Victoria sponge<br />
• 1 orange – zest-grated<br />
• 250g crème fraîche –<br />
to serve<br />
1. Line a 23cm square tin with parchment.<br />
2. Cook the rhubarb with the maple syrup in the tin for<br />
10 minutes at about 180C (in a conventional oven) or until<br />
cooked, then add the strawberries to the rhubarb.<br />
3. Make the Victoria sponge, adding the grated orange rind to<br />
the mixture. Spoon the sponge mixture over the fruit and<br />
bake for 25 minutes, also at 180C, until cooked.<br />
4. Cool before turning out and serve with crème fraîche.<br />
Juliet’s Catering, 01797 270347, bidwell@ndo.co.uk, www.julietscatering.co.uk<br />
115 www.wealdentimes.co.uk