quarta-feira, 30 de junho de 2010
Norwegian rhubarb cake
This is one very traditional Norwegian cake, a simple summer cake, more of a "everyday cake" and not the "party cake". Norwegian prefer creamy cakes for parties instead of light fruity cakes. You don't need to make this cake inverted, you can always change it and place the rhubarbs on top of the batter instead of on bottom of the pan. I love inverted cakes and rhubarbs look so beautiful on inverted cakes as they release their gorgeous pink juice into the cake batter during baking giving the final cake an amazing color.
Recipes for rhubarb cake are easy to find and before I select some and you can check them here,here,here and here. The cake was perfect and really, really delicious. The cake had the most amazing vanilla flavor and that incredible texture provided by the addition of sour cream.
Norwegian rhubarb cake
3 or 4 stalks of rhubarb cut into 5 to 6 cm little logs
1 cup sugar + 5 tbsp more sprinkle over the rhubarb
1 cup all purpose flour
200 grams butter at room temperature + more for pan
3 eggs at room temperature
180 ml sour cream at room temperature
1 or 2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/4 tsp baking soda
pinch of salt
Place the rhubarb pieces on a flat dish and sprinkle around 4 to 5 tbsp of sugar and let it stand for at least half an hour.
Butter a loaf pan, or use any other pan that you prefer, and line the buttered pan with parchment paper, butter generously the paper. Place the rhubarbs on the bottom of the pan making sure to completely cover the bottom with plenty of rhubarb. Add the juice and the sugar where the rhubarbs were resting. If you wish you can sprinkle some more sugar over the rhubarb pieces. Set the pan aside.
In a bowl beat butter and sugar until fluffy. Add eggs, one at a time, and keep beating until you have an airy batter. Add half of the flour, sifted, add the sour cream and then add the second part of the flour beating well after each addition. Add the vanilla ad beat some more and on the end add baking powder and baking soda.
Transfer batter to prepared pan, over rhubarbs, and bake for 40 minutes at 180C or until a stick comes out clean. Let it cool before inverting the cake over a plate.