Rhubarb and ginger upside-down cake

Rhubarb and ginger upside-down cake

By Amanda James, Olive Magazine

A pink patchwork cake, flavored with sweet forced rhubarb, two types of ginger, and white chocolate. Delicious served with thick clotted cream.


Total Time: 1 hour 40 minutes
Yield: serves 8-10

Ingredients

  • unsalted butter 200g, melted, plus extra for the tin
  • golden caster sugar 1 tbsp
  • rhubarb 400g, trimmed and chopped into 4cm pieces on the diagonal, (look for bright pink forced rhubarb)
  • plain flour 300g, sifted
  • baking powder 1 tsp
  • bicorbanate of soda ½ tsp
  • ground ginger 1 tsp
  • soft light brown sugar 200g, sifted
  • golden syrup 50g
  • stem ginger in syrup 2 balls, chopped into chunks, plus 1 tbsp of syrup from the jar
  • white chocolate 100g, finely chopped
  • eggs 2 large
  • whole milk 200ml
  • thick clotted cream to serve, if you like

Rhubarb and ginger upside-down cake

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. Butter and line a 23cm, deep, round springform cake tin, brush the base with 1 tbsp of the melted butter and scatter over the golden caster sugar.

Step 2

Put the cut rhubarb at the bottom of the cake tin in a geometrical pattern, so that it covers the entire base. Press down to ensure total coverage and prevent leaks.

Step 3

Mix the flour, baking powder, bicarbonate of soda, ginger and soft light brown sugar in a bowl, and put to one side. Add the golden syrup, ginger chunks, ginger syrup and white chocolate into the rest of the melted butter, and mix well.

Step 4

Whisk the eggs and milk in a separate bowl with electric beaters until light and airy, then gently whisk into the butter and syrup mixture.

Step 5

Fold the flour mixture into the liquid mixture until just combined. Pour over the rhubarb and bake for 1 hour or until risen and cooked through.

Step 6

Leave to cool for 10 minutes in the tin, then turn upside down onto a wire rack and remove the tin to cool completely. Serve with a dollop of thick cream, if you like.

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