This is adapted from Barbara Mahers wonderful book Cakes. I usually make small cakes, because there's only 2 of us eating them. if you double the ingredients, use a 26 cm cake pan/springformtin.
- 75 g sugar
- 75 g butter, melted and cooled
- 75 g flour
- pinch of salt
- 3 eggs, seperated
- zest of half an orange
- 250 g young rhubarb, sliced
- 2 T brown sugar
Crema the yolks with the sugar. Add the flour, salt and orangezest and mix well.
Beat the eggwhites until stiff and fold into the batter. Pour the batter into the tin. Spread the fruit on top in an even layer (as the cake bakes, the fruit will sink to the middle of the cakeand the batter will rise up around it). Sprinkle with the sugar.
Bake for about 40 minutes, until golden and risen.
Because of the juicy fruit, the inside of this cake will remain very moist so the toothpick trick won't work here.
The end result is a ring of crumbly cake and a center of fruity 'custard'. The middle will sink upon cooling.
Keywords: Dessert, Fruit, Easy
( RG1959 )