Benjamina Ebuehi’s recipe for rhubarb and elderflower traybake & More Trending News

 

Traybakes at all times remind me of college cake gross sales: homely, heat and unpretentious. They’re the go-to bake should you’re feeding a crowd, and I really like that they don’t require an excessive amount of by the use of ornament – only a drizzle of icing or swirl of buttercream, and you’re good to go. This rhubarb and elderflower quantity is a simple one to place collectively, and has a very gentle and ethereal spring-time really feel.

Rhubarb and elderflower traybake

Prep 25 min
Cook 35 min
Serves 12-16

250g rhubarb
20g caster sugar

For the sponge
200g unsalted butter, softened
250g caster sugar
1 lemon
, zest finely grated
3 tbsp elderflower cordial
3 giant eggs
260g plain flour
¼ tsp
salt
1½ tsp baking powder
100g
soured cream, at room temperature

For the icing
100g icing sugar
2 -3 tbsp elderflower cordial

Grease and line a 20cm x 25cm baking tin with greaseproof paper, leaving sufficient overhang that will help you carry out the cake later, and warmth the oven to 180C (160C fan)/350F/gasoline 4.

Wash the rhubarb, trim off the ends, then chop the stalks into 5cm chunks. Add to a bowl with the caster sugar, toss to coat and put aside.

Cream the butter, sugar and lemon zest in a stand mixer or with an electrical whisk for three to 5 minutes, till pale and creamy. Pour within the cordial, beat for a number of extra seconds to mix. Add the eggs one by one, beating properly after every addition.

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In a separate bowl, combine the flour, salt and baking powder, then pour half of this into the egg combination and combine on low velocity till simply mixed. Pour within the soured cream, combine once more briefly, then stir within the remaining flour.

Spoon the batter into the tin, easy the floor, then prime with the rhubarb with out pushing the items into the batter.

Bake for 35-40 minutes, till a skewer inserted into the centre comes out clear, then take away and depart to chill fully.

For the icing, combine the icing sugar with sufficient cordial to make a thick, however pourable glaze. Drizzle this over the cooled cake, then slice and serve.

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