Food Files: Rhubarb Yoghurt Upside-Down Cake

23.07.16

It’s been so busy these last few months I’ve strayed a bit from the pages of this blog. While my days start with vigour and enthusiasm, deadlines loom, projects demand my focus, emails keep streaming in and the days just slip away, silently rolling into weeks and then I realise I have so much to share and so little time. Remember I shared my kitchen with Ingrid from Let’s Talk Evergreen? In the midst of crazy work schedules we decided to press pause and share food, our love of photography and laughter for a day, each cooking something of our own with the goal to come away with new inspiration, renewed energy and a couple of recipes for you guys to try. I made my favourite lime infused lentil and roast veggie salad and Ingrid made this beautiful rhubarb yoghurt upside-down cake, which I know you are going to love.

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Ingrid’s cake is soft, dense, and moist and it’s the subtle sweetness combined beautifully with the tartness of the rhubarb that makes it so very delicious. The perfect accompaniment to a cup of coffee, and even suitable for breakfast too. Ingrid first developed this recipe in my kitchen, and then returned home to perfect it. I spied some rhubarb in the supermarket this week, so I’ll be snapping some up and giving her recipe a try this weekend! 

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YOU WILL NEED

145 unsalted butter, at room temperature
3 stalks rhubarb, rinsed and chopper into 1,5 cm cubes.
1 teaspoons cornstarch
1/2 cup granulated sugar
1/4 cup light brown sugar
1 cup spelt flour
1/2 tsp baking powder
1/4 tsp fine sea salt
Zest of 1 small lemon, grated
1 vanilla pod, seeds scraped (I used half a pod)
2 eggs
2 heaping tbsp yoghurt
1 tsp lemon juice

Preheat the oven to 170C, and grease a springform pan with butter (mine was 15 cm I believe, will have to check when I get home). Line the bottom with parchment paper and grease it a bit as well.

In a bowl mix rhubarb with cornstarch and 1/4 cup honey (I forgot that one in the ingredient list). Set aside.

Place 30 gram butter and the brown sugar in a small sauce pan. Stir frequently. When melted leave to cool a bit.

In a second bowl: sift together the flour, salt, baking powder and vanilla seeds. Mix well.

Then in a third bowl (haha yes get out all your bowls), place the butter and mix with a standing mixer for 2 minutes. Add the granulated sugar and the lemon zest and mix for 4 minutes until fluffy and creamy. Then one by one add the eggs and mix until fully incorporated. Finally, pour in the yoghurt and lemon juice and give last good stir. The mixture should look a little curdled.

Then little by little add the flour mixture. Combine everything with a spatel until you have a creamy and thick batter.

Pour the butter mixture onto the bottom of the spring pan. Then add the rhubarb and try to make an even layer. Scoop the batter on top. Place in the oven and bake for 55-65 minutes, or until the top of the cake is firm and a toothpick comes out without clumbs of cake.

Leave to cool on room temperature for 20 minutes. Then run a knife alongside the edges and with a plate or baking sheet on top, turn around. Release the cake from the springform.

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Can’t wait to get back into the kitchen with this lovely lady. It’s not very often that you meet a kindred spirit, someone who gets you without too many words. We danced around my tiny kitchen as if it were rehearsed. We worked in silence at times, while at others we delved deep into conversation exchanging photography and blogging tips and experiences. We listened to Angus & Julia Stone and Boy & Bear. We ate as we worked, and worked as we smiled. In the middle of the week, in the middle of crazy life, we just were. And I am looking forward to doing it again, dear Ingrid.

Have a wonderful weekend, friends.

Back on Monday with a giveaway!

Holly x

Photography: Ingrid Hofstra | Let’s Talk Evergreen, Holly Marder | Avenue Lifestyle

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