Surrey Homes | SH111 | April 2024 | Garden Supplement inside
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
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Bake in<br />
Season<br />
From her kitchen in Haslemere, food writer, recipe creator and<br />
sourdough bread baker Lara Green shares four wholesome and<br />
delicious spring recipes bursting with fresh, moreish flavours<br />
Photographs: David Merewether<br />
Rhubarb & pistachio loaf cake<br />
Serves 10 Prep time: 10 minutes<br />
Cooking time: 55 minutes<br />
A great way to make the most of rhubarb season<br />
– this easy loaf cake pairs beautifully with crushed<br />
pistachios and a rosewater syrup. Serve it with a<br />
dollop of crème fraîche for a lovely afternoon treat.<br />
• 200g butter<br />
• 200g golden caster sugar<br />
• 3 large eggs<br />
• 1 tsp vanilla<br />
• 200g self-raising flour<br />
• 100g ground almonds<br />
• 1 heaped tsp baking powder<br />
• 75ml whole milk<br />
• 100g chopped pistachios<br />
• 200g rhubarb, ends trimmed, lengths<br />
halved and cut into 3cm long strips<br />
• 2 tbsp golden caster sugar to sprinkle<br />
•<br />
For the rosewater syrup:<br />
• 150g fine caster sugar<br />
• 130ml water<br />
• 5-10ml rose water<br />
• 1 slice of lemon<br />
• 1 star anise<br />
1. Grease and line a loaf cake tin and<br />
preheat the oven to 170°C.<br />
2. Put the butter and sugar into a bowl and<br />
beat with an electric whisk until light and fluffy.<br />
Add the eggs one at a time beating well after<br />
each addition, then whisk in the vanilla.<br />
3. Fold in the flour, ground almonds and baking<br />
powder, then add the milk, mixing until you have a<br />
smooth, thick batter. Fold in 90g of the pistachios.<br />
4. Spoon the cake batter into the prepared<br />
tin. Top with the rhubarb, pressing it down<br />
gently. Sprinkle with golden caster sugar.<br />
5. Bake for 55 minutes to 1 hour, or until<br />
a skewer inserted into the centre of the<br />
cake comes out clean. Remove from the<br />
oven, allow to cool in the tin, then turn<br />
out onto a wire rack to cool completely.<br />
6. To make the rosewater syrup, add all the<br />
ingredients to a small saucepan. Bring to<br />
the boil, then reduce to a simmer until the<br />
syrup thickens and darkens slightly. Drizzle<br />
over the cooled loaf cake and sprinkle<br />
with some extra chopped pistachios.