Well, this is not a Turkish recipe, but something I couldn’t resist to share. Living in England, I get to enjoy the wonderful English cakes and puddings, which I absolutely adore. And this rhubarb and ginger cake is no exception. I love the tartness of rhubarb and its combination with ginger and brown sugar is divine. Fresh rhubarb is widely available now in the UK and I hope, even if you can’t get the fresh version, you may get them frozen.
This wonderful, moist cake is an adaptation from a Jamie Oliver recipe. I used a little less ginger than the recipe asked for; feel free to add more, if you are a ginger fan. This lovely cake is wonderful with custard, crème fraiche or with some fresh strawberries and blueberries.
Preparation time: 20 minutes Cooking time: 1 hour and 20 minutes
200gr/7oz butter, plus extra for greasing the flour
250gr/8 1/2oz rhubarb
100gr/3 1/2oz caster sugar
30ml/2 tablespoons stem ginger syrup
150gr/5 1/4oz dark brown sugar
30ml/2 tablespoons golden syrup
150ml/7fl oz full-fat milk
2 large eggs, preferably free-range or organic
300gr/10 1/2 oz self-raising flour
5ml/1 teaspoon ground ginger
2-3 balls stem ginger, finely chopped
Preheat the oven to 180 C/350 F/ Gas 4
Line the base of a 20cm (8″) round cake tin with greaseproof paper, then butter and dust the sides with flour.
Slice the rhubarb into 4cm (a little less than 2′) lengths and place in a pan with caster sugar, 3 tablespoons of water and the stem ginger syrup. Bring to the boil then poach over a low heat for 5 minutes, until the rhubarb is soft but still holding its shape.
Meanwhile, melt the butter, brown sugar and golden syrup in a pan over a low heat. Once melted and combined, set aside to cool. Whisk the milk and eggs together, and then add the cooled butter mixture. Stir in the flour and the ground and chopped ginger.
Pour the cake mix into the prepared tin. Carefully arrange the rhubarb slices on top of the mixture, reserving the remaining syrup for later. Bake in the middle of the oven for 1 hour and 20 minutes until risen and golden. If it looks as if it might catch, cover the top of the cake with tin foil for the last 15 minutes of cooking. To check it is cooked, insert a skewer into the center of the cake – if it comes clean, you’ll know it’s done.
Remove from the oven, spoon over the reserved rhubarb syrup and leave to cool completely in the tin before serving. Delicious with a dollop of custard, crème fraiche and some fresh fruit.