Forced rhubarb, currently in season, brilliantly pink and sweet, matches perfectly with ginger and makes a mean cake!
Everything mini is cuter right? And these cakes are no exception, serving 2 to 3 people per cake, depending on how much cake you eat!
Rhubarb and Ginger Mini Loaf Cakes
(you will need 3 mini loaf pans, mine are from Lakeland)
- 120g butter, softened
- 120g soft brown sugar
- 2 eggs, beaten
- 120g self raising flour, sieved
- 1/2 tsp ground ginger
- 2 stalks of Rhubarb, chopped into 1cm chunks
- 2 pieces of stem ginger in syrup plus 1 tbsp syrup
(for the candied rhubarb and icing)
- 1 stalk of rhubarb
- 100g sugar dissolved in 100ml water
- pink food colouring
- 100g icing sugar, sieved
- 2 tbsp ginger syrup from the stem ginger
- Begin by creaming the butter and sugar till pale and creamy. Add the eggs, a little at a time till well combined.
- Add in the flour along with the ground ginger, folding gently till there are no more lumps of flour.
- Add the ginger, rhubarb and syrup and continue to fold until evenly distributed throughout.
- Cook for 25 minutes at 180oC, whilst cooking cut the rhubarb into thin strips, I used a vegetable peeler for this.
- Bring the sugar and water to the boil and add a small amount of pink food colouring, once boiling place the rhubarb strips in a few at a time for 30 seconds. Lay out on a lined baking tray.
- Bake at 100oC for 30 minutes until fully dried out, remove from the oven and wrap around the handle of a wooden spoon, working quickly to do so before they set in place.
- Once the cake has cooked and cooled, simply beat the icing sugar and syrup together until you have reached pouring consistency, drizzle over the cakes and top with the candied rhubarb twirls.
Slice, share and enjoy!