This week: The Black Forest Cafe's rhubarb and raspberry cake
Ingredients:
2 cups cut or diced rhubarb
175g butter, melted
1 large egg
1 cup sugar
1 ¾ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp mixed spice
1 handful dried cranberries
1 cup fresh or frozen raspberries
(apples and raisins can be used instead of rhubarb).
Method:
In a bowl mix rhubarb, melted butter, and egg. Beat by hand and add sugar.
In a separate bowl mix flour, baking soda, cinnamon, mixed spice, and cranberries.
Mix wet ingredients into dry, add raspberries, mix again.
Add water to mixture if too dry.
Cook in 20cm or 22cm ring tin on 180degC for between 50 minutes to an hour, or until cake springs back when touched.
Sprinkle cake with icing sugar and serve with frozen yoghurt and whipped cream.
Requested by Lynn and Richard Kane of Wanaka. Wendy Becker, owner of The Black Forest Cafe in Naseby, has sent this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
