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Raspberry, Rhubarb and White Chocolate Dessert Cake

Raspberry Rhubarb and White Chocolate Cake

Raspberry Rhubarb and White Chocolate Cake

Cake is a terrific do-ahead dessert and my first choice when I’m cooking for family and friends so I’m always looking for new ideas. Recipes published in New Zealand’s food magazine “Dish” that are are devised by Claire Aldous are a constant source of inspiration. She has with flair for interesting ingredient combinations, textural interest and gluten free ingredients.

In the lead up the Mother’s Day I came across this recipe for Raspberry and Rhubarb White Chocolate Cake. The idea of using both raspberries and rhubarb was immediately appealing but the inclusion of white chocolate made me hesitate. It’s not a flavour I especially enjoy. I decided to omit the chocolate then realized as I was making the cake it was meant as a punch of sweetness with the tart fruits. Thankfully the supermarket is close by.

I made the recipe verbatim. It’s a simple melt and mix method batter which in layered with uncooked fruit and white chocolate chunks and then topped with flaked almonds.

Presented on a dramatic plate with a dusting of icing sugar the cake looked very tempting. I cut it while still warm and served it with slightly sweetened Greek yoghurt. This cake was meant to be dessert. It was deliciously moist and fruity, not overly sweet and I was pleased that the white chocolate had faded into the background.

Raspberry and Rhubarb White Chocolate Cake

3 slim stalks of rhubarb cut into 3cm chunks

1 1/2 cups frozen raspberries, do not defrost

100g white chocolate roughly chopped

1/2 cup flaked almonds

cake batter:

240g almond meal

200g castor sugar

100g brown rice flour

60g desiccated coconut

1 teaspoon ground ginger

1 teaspoon ground cinnamon

200g butter, melted and cooled

4 large eggs

2 tablespoons maple syrup

1 teaspoon vanilla essence

finely grated zest 1 orange

 

Preheat the oven to 160C.

Grease a 26cm springform pan and line the base and sides with baking paper.

Prepare the rhubarb and white chocolate and set aside. Measure out the almonds and raspberries.

Into a large bowl, weigh and measure all the dry ingredients for the cake batter.

Whisk to thoroughly combine.

Gently melt the butter, then whisk in the eggs, maple syrup, vanilla essence and orange zest.

Stir the wet ingredients into the dry with a wooden spoon, beating vigorously to remove any lumps.

Spoon half the cake batter into the prepared tin.

Scatter over the frozen raspberries and half of the chocolate chunks.

Carefully spoon the remaining batter into the tin, then scatter over the prepared rhubarb and the remaining white chocolate.

Scatter the flaked almonds over the top and gently press down.

Bake the cake in the centre of the oven for 50-60 minutes or until the centre is cooked when tested with a skewer.

Remove to a cake wire.

Allow to rest for 10 minutes before releasing and removing the sides of the cake tin.

Serve warm with whipped cream or yoghurt.

Best eaten the day it’s baked as the fruit will soften the cake significantly.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

18 comments on “Raspberry, Rhubarb and White Chocolate Dessert Cake

  1. Beck @ Goldenpudding
    May 28, 2017

    sounds lovely Sandra, and I have all the ingredients bar the raspberries – do you think it would be too much with just rhubarb i.e. if I increased to make up for the raspberries?

    Like

    • ladyredspecs
      May 28, 2017

      I think rhubarb all would be fine Beck, in fact I would have preferred the simplicity of one single fruit. Enjoy…..

      Like

  2. Francesca
    May 23, 2017

    What a fabulous cake Sandra. I have quote a bit of rhubarb at present – perfect for this glorious concoction. Must get some brown rice flour- a handy addition to these almond meal based cakes that call for a tiny bit of flour.
    Dish magazine is wonderful.

    Like

  3. Liz Posmyk of Bizzy Lizzy's Good Things
    May 21, 2017

    How very exquisite, Sandra. Just lovely!

    Like

  4. Tracey O'Brien
    May 19, 2017

    What a fabulous recipe. Rhubarb is one of my all-time favourite vegetables (although I always think of it as a fruit!) and one of the best things about this time of year – when it’s at its best in NZ. I’ll have to try this one – rhubarb and raspberry – yum!

    Like

  5. Linda Duffin
    May 19, 2017

    I’d join the chorus in my dislike of white chocolate but I can see its point here and the remaining flavourings sound absolutely lovely. Thanks for sharing. Lx

    Like

    • ladyredspecs
      May 20, 2017

      You’re welcome Linda. The flavours of tart fruits totally neutralized the white chocolate, but I think the cake would have been lacking without it. I’m surprised to be saying I now see a use for white chocolate

      Liked by 1 person

  6. Megala
    May 19, 2017

    Looks amazing!

    Like

  7. StefanGourmet
    May 19, 2017

    Looks great, Sandra, and I totally understand your white chocolate hesitation. I like that the raspberries and rhubarb get their own layer. I think this would also work with fresh strawberries instead of frozen raspberries, making it a seasonal cake here.

    Like

    • ladyredspecs
      May 19, 2017

      Thanks Stefan. I’d be careful with the moisture of strawberries, they have a tendency to make cakes wet when baked into the batter, blackberries would be a good alternative

      Liked by 1 person

  8. Lisa @ cheergerm
    May 18, 2017

    Oh, rhubarb and raspberry in a cake, just lovely. Snap on the white chocolate feeling but in a blondie or cake paired with something tart, it really is a little workhorse hey?

    Like

    • ladyredspecs
      May 19, 2017

      I have to say my distaste of white choc had put me off using it like this before, but as you say great workhorse with tart fruit and worth further exploration

      Like

  9. Like you, I am not a fan of white chocolate. However, I can see how the raspberry and rhubarb combination is a winner – particularly with that sugar dusted almond topping. Bookmarked for when I can get rhubarb again!

    Like

    • ladyredspecs
      May 19, 2017

      Thanks Deb, it’s a cake that far exceeded expectations and worth waiting for rhubarb to be available

      Liked by 1 person

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