![]() You want the cake to be moist still but not gooey and raw. Split the batter between the three tins and bake for 25-30 minutes until a skewer just comes out clean. Sieve in your flour, salt (and baking powder if you are making your own self raising flour) and gently stir to combine then add in the cream to make it a smoother batter. Next beat in the vanilla essence and the eggs, one at a time until voluminous etc etc. For those of you with a stand mixer, please take a moment to appreciate the ease of this action. Grease three 15cm cake tins with butter and flour plus a disc of baking paper for the bottom.Ĭream together your butter and sugars making sure it is all wonderfully creamy and fluffy. To make the cakes, start by preheating your oven to 180 degrees on bake. Recipe adapted from Ripe Recipes by Angela RedfernĢ25g butter (salted or unsalted, up to you how salty you like your food - I buy what is on special), softenedġ00g castor sugar (seriously regular white sugar will do the trick too)ġ 1/2 cups of self raising flour (OR 1 1/2 cups of plain flour mixed with 3 teaspoons baking powder)ġ/4 cup cream (milk will do if you're in a pinch)Ģ00g rhubarb stalks (pick the lovely red ones) chopped into 1cm piecesġ/2 to 1 teaspoon of sea salt flakes (your preference of course)Ģ50g more of the reddest rhubarb stalks you can find (300g if you're a real enthusiast) chopped into 1cm piecesįlowers or greenery of some sort if you wish If you want a little bit of green try and find some pretty flowers with green leaves still attached. I thought it needed something to balance out the colour but in all honesty it was purely for that reason. The little green leaves you might be able to spot are thyme leaves. To decorate I used just over a third of the roasted rhubarb, some sliced almonds, sprinklings of freeze dried raspberries, salted caramel and a few drizzles of the sugary rhubarb syrup from the roasting pan. It is safe to say I have mastered the smile and wave as I go through security and smuggle my sometimes very excessive baggage onto the plane. ![]() Next time I fly it will be my ice cream machine. Often it is frozen dinners from his mum, electric hand beaters, half a frozen animal (that has happened twice now) or in this case, three 15cm cake tins, four soup bowls and a very large Mason and Cash mixing bowl. Seeing as rhubarb is in season at the moment I knew this would be the cake for us!Īs DJP lives in Christchurch and all my bakeware is in my flat in Auckland I have to plan ahead and be rather particular over what I use my carry on baggage allowance to smuggle down. It was for a four later masterpiece of messy, rustic glory. I found this recipe in one of my favourite cookbooks, Ripe Recipes by Angela Redfern. I wanted to experiment with seasonal produce for something a little more interesting than a dense, brown sticky tower of cake. I have been trying to escape the chocolate layer cake for some time. Told you we are into all the details. I shall leave it at that though or else I won't have anything to say on the new blog! What I will go into depth on here though is the dessert I made for the affair. For the record, in the photo above Dylan is typing out the evening's menu on the type writer he found at the eco store. It felt only right to invite people over after all the effort we spent trying to make his house a home. This cosy dinner party of four was to celebrate the first official gathering in DJP's new abode. The dinner party at home is the ultimate solution for young people who want to be sociable without the clubbing and without the final table bill. You can even start belting out power balled anthems into the wee hours of the morning without getting kicked out. Dinner parties are great, you can eat whatever you like without paying $40 a main and drink whatever you like that was on special at the supermarket that day. We are going to set up another new blog where we document all of our dinner party antics in the hope that we inspire others to do the same. Both of us have a huge love for bringing people together with food and all the fandangle frills and thrills that go with it. ![]() My excellent boyfriend, Dylan and I have decided to embark on a new project together.
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