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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Grease a 23cm-round springform cake tin and line the base with baking parchment.
Cream the butter and brown sugar together, then beat in a little of the soured cream until the mixture is smooth. Beat in the remaining cream, eggs and 2 teaspoons of the ginger. Gently fold in the flour, then spoon the mixture into the tin. Smooth the top then scatter over the rhubarb.
Bake for 1½ hours or until the cake feels firm to the touch, covering the top with foil after 1 hour if it begins to brown too much. Leave the cake to cool in the tin for 10 minutes, then remove and peel off the paper. Place the cake on a wire rack to cool completely, then transfer to a serving dish.
In a small pan, gently heat the caster sugar with the remaining ginger and 100ml cold water, until the sugar has dissolved. Increase the heat and boil for about 5 minutes, swirling occasionally but not stirring, until the syrup is golden brown. Spoon the hot syrup over the rhubarb cake and cut into wedges to serve.
New-season rhubarb has the best colour, but fruit throughout the season will also work well. This cake will keep for 2-3 days if stored in an airtight container in a cool place.
Typical values per serving when made using specific products in recipe
Energy | 1,522.98kJ/ 364kcals |
---|---|
Fat | 11.3g |
Saturated Fat | 6.6g |
Carbohydrates | 0g |
Sugars | 40.7g |
Fibre | 0g |
Protein | 0g |
Salt | 0.4g |
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£3.50Price per unit
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