Baby spice and rhubarb butter cakes

AT A GLANCE

  • Serves 9 people

  •  
  • Cakes
  • 225 gm soft unsalted butter
  • ¾ cup golden syrup
  • 3 eggs
  • 225 gm (1½ cups) plain flour
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  •  
  • Rhubarb compote
  • 2 stalks of rhubarb, thinly sliced
  • 55 gm (¼ cup) caster sugar
01   For rhubarb compote, combine rhubarb, sugar and 1 tbsp water in a saucepan, and bring to the boil over high heat, reduce heat to low, cover and cook for 2 minutes or until softened, then cook, uncovered, for 8 minutes or until liquid has reduced and rhubarb is soft. Cool.
02   Using an electric mixer, cream butter and golden syrup until pale, then add eggs, one at a time, beating well between each addition, until incorporated.
03   Sift over flour, baking powder and spices and stir to combine, then spoon into 9 lightly greased 2/3-cup-capacity mini loaf pans and spoon 2 tsp rhubarb down centre. Bake at 180C for 12-15 minutes or until just cooked. Allow to cool slightly, then turn out onto wire racks and cool. Cake will keep in an airtight container for up to 3 days.

Topics:

CLOVES, GINGER, DESSERT, RHUBARB, MODERN AUSTRALIAN, BAKING, CINNAMON, FAST

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

PIA JANE BIJKERK

Drinking Suggestion:

MORRIS OLD PREMIUM AMONTILLADO.

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