Market Dreaming + Rhubarb, Rosewater and Almond Cake Recipe

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Every week, Alfie, Mabel and I go to the market. With a long shopping list in hand, we take our time and amble along until our basket is filled.

It’s such an unremarkable part of the week, but it makes me purr since it’s just the three of us on a little adventure. But for the third, and final installment, of Paint the Town Ford, we invited Fi (and her bump!) to join our little posse!

 

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On a recent rainy Saturday morning we all piled into the Ford EcoSport Titanium (Zoe the pooch came as well!) and headed to our local Farmer’s Market. With such precious cargo on board, I put the nifty SYNC voice-based connectivity system to the test.

This geeky collaboration between Microsoft and Ford means you can focus on the road and keep you hands on the wheel while using voice commands to make and take phone calls, play music, read out new text messages and even reply back with a pre-set template. It also has a fab safety feature where SYNC will automatically dial 000 using your phone in the event on an accident. If only SYNC gave foot rubs and unpacked the dishwasher, and I might consider marrying it!

 

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As much as possible, our family tries to eat seasonally. It means better value, better taste and is better for the environment. And the best bit? This time of year is perfect for rhubarb!

So, inspired by the big bunch of organic rhubarb we bought at the market, I went home and baked a Rhubarb, Rosewater and Almond Cake for us to have for morning tea. This recipe is dead easy and always a big hit, so I thought I’d share it with you here!

 

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Rhubarb, Rosewater and Almond Cake Recipe

Ingredients:

  • 50g salted butter, at room temperature
  • 150g  caster sugar, plus 2 tbsp extra
  • 2 eggs
  • 1 vanilla bean, split, seeds scraped
  • 1 tsp rosewater essence
  • 200g almond meal
  • finely grated zest of 1 orange
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 bunch of rhubarb (about 400 g), trimmed and cut into 4cm lengths
  • 2 tbsp flaked almonds

Method:

1. Preheat oven 180°C. Grease a 22cm springform tin and line with baking paper.

2. Use electric beaters to beat that the butter and sugar in a bowl until pale and fluffy. Whisk in the eggs one at a time until creamy. Add the vanilla seeds, rosewater essence, almond meal and orange zest, sift the flour and baking power over the top then mix well with a wooden spoon.

3. Spoon half the mixture into the tin, carefully spreading it right to the edges with back of a spoon.. Arrange just under half the rhubarb on top, making sure you keep it away from the edges of the tin. Sprinkle a little of the extra sugar over the top.

4. Spoon over the rest of the cake mixture into the tin, then spread it out so it covers the rhubarb. Arrange the rest of the rhubarb on top, making sure you keep it away from the edges. Scatter the flaked almonds and remaining extra sugar over the top.

5. Bake for 1 hour until golden then cover with a tent of foil and bake for another 10-15 minutes until firm to the touch in the middle. Leave in tin to cool before transferring to a wire rack. If not serving warm, allow to cool completely.

 

You can check out our other posts from the Paint The Town Ford Challenge here // Photography by Fiona Storey

 

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