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British rhubarb, macadamia and white chocolate cake
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Makes: 12 slices
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
125g golden caster sugar
2 medium essential Waitrose Free Range Eggs
150g natural yogurt
400g essential Waitrose Rhubarb, cut into 2cm lengths
50g macadamia nuts, roughly chopped
50g Cooks’ Ingredients White Chocolate Chunks
1. Preheat the oven to 180ºC, gas mark 4. Sift 200g of the flour with the baking powder, bicarbonate of soda and the cinnamon into a large mixing bowl. Rub in 75g of the butter until the mixture looks like coarse breadcrumbs and stir in 100g of the sugar. Beat the eggs with the yogurt then beat into the dry ingredients to make a soft mixture.
2. Spoon the cake mixture into a buttered and base-lined baking tin, about 28x18x4cm, and smooth the surface. Top with the rhubarb. Rub the remaining butter and flour together and stir in the rest of the sugar. Add the chopped macadamia nuts and the white chocolate chunks. Scatter over the rhubarb.
3. Bake for 35-40 minutes until well risen and a skewer inserted into the centre of the cake comes out clean. Turn onto a wire rack to cool. Serve warm in slices with Waitrose Seriously Creamy Madagascan Vanilla Ice Cream or leave to cool and store in an airtight container.
You can replace the white chocolate with Cooks’ Ingredients Crystallised Stem Ginger or use grated orange zest instead of cinnamon for a different flavour. Freeze in an airtight container for up to three months.
Try this with a delicious dessert wine that has an almost perfect balance of fruity sweetness and refreshment: Domaine des Forges Chaume, Loire, France.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in April 2011.