Wealden Times | WT263 | April 2024 | Garden Supplement inside

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