Rhubarb Upside Down Cake (or gooseberry, plum)
This is a cake that Martin has made to great approval on our workdays.
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It can be made dairy free by making the sponge with sunflower oil instead of butter - use approx. 50% sunflower oil by weight.
Cover the base of a 9" square baking tray with rounds of rhubarb cut to half the depth of the tray. Sprinkle liberally with demerara sugar and flavour with ground, stem or fresh ginger (we've also flavoured with ginger mint from the forest garden). Carefully cover the whole with victoria sponge cake mixture (add a teaspoon of almond essence for extra flavour) and bake in a moderate oven (180 degrees C) for approx 30 mins.
Serve warm with home made stem ginger ice cream (made with soya or other dairy free milk for the dairy free option).
For gooseberries, leave them whole and cover the bottom of the baking tray fully. For plums, cut in half and place cut side down.
The fruit makes the cake lovely and soggy in the middle.
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