Well St Jude came crashing through our home town at 3am , made a good attempt at what sounded like removing the roof from our house at 5am and then had disappeared by 8am .The was little evidence of damage to our house or area despite media proclamation that it would be the worst storm in decades with hurricane strength winds. However we may have got of lightly and am sure that the news channels will use it for days now as their lead story. Perhaps on our journey across the country to Exeter tomorrow, we will see a trail of destruction who knows!
So in keeping with autumn and the fact it is a school holiday and my husband is off, we made a rhubarb, orange and cardamom cake courtesy of The Simple Things magazine.( Mum if you read this I will bring the leftovers back home tomorrow , if your son-in-law has not eaten it all!) The magazine’s recipe adds pistachio but I have removed as just did not fancy it today. For their full recipe plus cream cheese frosting see Bake a yummy rhubarb cake
Rhubarb, orange, & cardamom cake
150g light brown sugar
250ml sunflower oil, plus a little extra for greasing
1 tbsp orange flower water (optional)
Zest of 1 orange
Seeds from 12 cardamom pods, crushed
1/2 tsp ground ginger
300g self-raising flour
350g rhubarb, cut into 1cm pieces
1. Grease a deep 20cm cake tin and line the base with baking parchment. In a large bowl, beat together the sugar, oil and eggs.
2. Stir in the orange flower water, zest, cardamom seeds and ginger. Fold in the flour. Stir in the rhubarb.
3. Pour into the tin and even it out. Bake at 180°C for 1-1 1/4 hours on the middle shelf, until a skewer comes out clean. Keep an eye on it as it cooks and cover loosely with foil if it’s turning too brown.
4. Turn out onto a wire rack and leave to cool.