Rye, Rhubarb and Ginger Cake

This cake was kind of fate. I made some rhubarb, ginger and orange compote/jam last year, using honey as a substitute for sugar, which was delicious but I still had two jars to use up. I decided a cake was the best platform for that (of course). I had also accidentally bought a couple of bags of rye flour (thinking that I needed some several weekly shops in a row and forgetting I’d already got some). Rye flour makes for a beautiful golden cake and really adds another flavour dimension. As I was drowning in rhubarb compote and rye flour this recipe popped into my inbox and saved me. I used my rhubarb compote over the one in the recipe but I can’t remember the specifics of the one I made. I know it had about 400 g of rhubarb, the zest and juice of an orange or two and a healthy dose of grated fresh ginger and a jar of honey. I will post the recipe for the compote that the original recipe uses (which I hope to make soon as it sounds DELICIOUS) but feel free to use any rhubarb compote/jam creation or any other fruit too. Experimentation in the kitchen is the best. I only made this cake two weeks ago but am already eager to make it again (which I will be this weekend). wpid-2015-05-28-12.58.10-1.jpg.jpeg I am SO glad it is rhubarb season. I’m going to be stocking up and freezing it for the year ahead.
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Rhubarb & Ginger Roast Belly Pork

To me, belly pork is an absolute treat. It is completely delicious but quite fatty so I don’t have it too often. This mother’s day I wanted to cook dinner for my mum and family; I’ve already discussed the most important course, dessert, but this almost pipped it to the post by being so darn delicious. I will 100% be making this again, everyone talked about how tasty it was and my mouth waters slightly just thinking about it. I spotted the recipe on Food 52 and instantly knew it was the one. You know how they say thart when you know, you know; well, I knew. (Whilst we are on the subject of Food 52, can we just take a moment to appreciate the beauty that is this vintage copper bundt tin.) The rhubarb and ginger compote was almost as big of a hit as the belly pork itself. Whoever wrote this recipe (Canal House) is nothing short of a genius.


I wish there was a way to do it justice in a photograph but I just don’t have the skills. I also don’t have the words to explain how delicious the onions, baked beneath the pork, were. I served this pork with traditional roast potatoes & parsnips and steamed vegetables; but also with spiced winter vegetable cous cous, for the more adventurous Sunday dinner soul.

A word of warning, you need to prep the meat the night before (or at least 8 hours before if possible).

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Rhubarb & Cream Cheese Breakfast Tart

I stumbled across this lovely recipe and blog via Pinterest and loved the idea of a decadent rhubarb breakfast, so seasonal and delicious. The cream cheese was a very welcome and tasty addition to the whole thing. I’m sad that it wasn’t a photogenic tart, it was pouring with rain that morning and there was no natural light. The photo doesn’t do it justice but it really was lovely, especially drizzled with honey.

Rhubarb & Cream Cheese Breakfast Tart

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Gluten & Sugar Free, Rhubarb & Almond Cake

This is a gluten and sugar free version of the Rhubarb & Almond Crumble Cake that I recently posted. I’d been craving it all week and whilst this is not strictly paleo, it isn’t quite as bad as if I’d used flour containing wheat and refined sugar. Gluten free flour has a tendency to make for dry cakes so I’ve upped the butter content slightly, compared with the original version. I also used stevia in place of the sugar. I’m still waiting to find the fault with stevia, given that it is a plant and therefore natural, has no calories and doesn’t raise blood sugar. There must be a catch!

gluten free rhubarb and almond cake 3

Whilst I had been craving this cake (I’m always craving cake of some kind), I just HAD to make a cake this weekend because my lovely man bought me the beautiful glass cake stand in the picture, for our anniversary. He’s definitely a keeper.

This cake is delicious in all its gluten/gluten free, with/without crumble topping forms; and particularly when served warm, with ice cream. Continue reading

Rhubarb & Almond Crumble Cake

Rhubarb: I was convinced I didn’t like rhubarb, I avoided many a crumble that my sister had made with it in until last week, when she made a rhubarb meringue pie and it looked and smelled amazing. I had a taste and now I am a changed woman. I can confidently say “Yes, I do like rhubarb”, I feel like this is growing up.

As if by some divine force of flavour, a couple of days later an email arrived in my inbox from Food 52 with a recipe for Rhubarb Almond Crumb Cake and I just knew I had to make it. I had 8 family members around for dinner this weekend and thought this cake would be great for a Spring/seasonal dessert; my rhubarb loving sister was there too, which seemed a good omen. The cake went down a treat, warmed and served with homemade vanilla ice cream.

Rhubard, almond cake

A word about books and baking: If you love baking, as I do, and dream of running a kitsch cafe/bakery where everything is organic and responsibly sourced and generally living at one with the world, surrounded by cakes but still staying slim, somehow, as if the gods look down on how fair trade all your ingredients are and say “She’s too good, let’s prevent her from being able to gain weight”, then you should read Jenny Colgan’s books. The first book of hers I read was ‘Meet Me At The Cupcake Café’ and it is a beauty. I loved this book, the characters, the recipes and whilst secretly wanting to shake the main character, Issy, and say “Come on, get a grip and go for it!!!!”, I also enjoyed that nothing was rushed. There are some great recipes in this book too and you’ll wish you had a Grandpa Joe. Also, as if this author knows me far too well she has released Christmas sequels to several of her books, I adore a festive book in the winter. This isn’t my favourite of her books though, as much as I loved it, I will reveal my favourite in the next post.

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