Spring is here, the season of renewal, when fresh and vibrant produce makes its way to our tables. One such ingredient is spring rhubarb, a bright and tart stalk that is perfect for adding a little zing to any dish. Today, we will talk about using spring rhubarb in a Rhubarb, Spelt and Orange Blossom Cake – a delightful dessert that is both delicious and healthy.
First, let’s talk about the benefits of using spelt in this cake. Spelt is an ancient grain that is packed with nutrients and has a lower glycemic index than standard wheat flour. It is also easier to digest, making it a great choice for those with digestive issues. When used in cakes and baked goods, spelt flour imparts a nutty and wholesome flavour, which pairs well with the tartness of rhubarb. Infact I use it in quite a few of my bakes. It’s especially good in this Warm Blueberry, Coconut & Spelt Cake.
There’s something special about using herbs and flowers in baked goods. They add a unique flavour and aroma that can elevate any dessert to the next level. One combination that works particularly well is orange blossom and thyme.
Orange Blossom
Orange blossom water is made from the petals of the bitter orange tree and has a distinct floral flavour.
Orange blossom and thyme are two ingredients that are often used in savoury dishes, but they also work surprisingly well in sweet recipes. Thyme, on the other hand, is a herb with a slightly earthy and minty taste. When combined, they create a complex and delicious flavour profile that is perfect for desserts.
TIPS:
- Don’t over whip the eggs, sugar and butter. If it begins to split, stop the machine and fold in the flour.
- Substitute thyme with rosemary.
DID YOU MAKE THIS RECIPE FOR RHUBARB, SPELT AND ORANGE BLOSSOM CAKE?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Rhubarb, Spelt and Orange Blossom Cake
Equipment
- 23cm cake tin.
Ingredients
- 180 g forced rhubarb
- 30 g golden caster sugar
- 1 small orange, juice only I used a blood orange
- 1-2 tsp orange blossom water
- a few lemon thyme sprigs standard thyme will work too
Cake
- 175 g unsalted butter melted and cooled to room temperature, plus more for the tin
- 190 g white spelt flour
- 60 g wholemeal spelt flour
- 2 tsp baking powder
- ¼ tsp salt
- 180 g caster sugar
- 3 large eggs lightly beaten
- 1 tsp vanilla extract
- 80 ml whole milk
Instructions
- Preheat the oven to 160°C fan. Butter a 23cm tin and line the base with baking parchment.
- Place the rhubarb with the caster sugar and orange juice in a small baking tin cover with foil and bake for 15-20 minutes or until just tender. Pour the juices in a small saucepan, then add the orange blossom water & thyme. Heat and reduce until syrupy. Add more orange blossom water to taste if needed. Set aside.
- Sift the flour, baking powder and salt, into a large bowl. In another large bowl, using a hand-held electric whisk, or in a food mixer, beat the sugar, cooled melted butter, eggs and vanilla until thick and creamy; this will take a few minutes on high speed. Once it's pale and creamy, with a large spoon, fold in the flour mixture, alternating with the milk. Don't over-mix.
- Spoon the batter into the prepared tin, then place the rhubarb on the surface, pushing some of it down into the cake batter, bake for 35-40 minutes, or until a skewer comes out clean.
- Cool the cake in the tin for about 10 minutes, then remove and brush with the orange syrup. Serve warm from the oven, with a bowl of crème fraîche or Greek yogurt. (Can be gently reheated if you want to serve it as a dessert).
Creamy Horseradish Soup with Parsley Oil
This may look a modest cake but it’s so delicious. Not every day do you want cake with tiers, cream, jam. It does require a little more preparation than your usual rhubarb cake along two types of spelt flour and different flavourings, that for many are not part of their normal store cupboard. I’m so pleased I was not deterred. On retuning from the supermarket with wholemeal spelt (white spelt I always have in) lemon thyme and orange and rhubarb, I set to work. I baked the cake for 41 minutes, rotating at the 32 minute point for even baking. I brushed with the fragrant syrup and the cake turned out heavenly! Great texture due to the combination of two flours. Moist but by no way dense or wet which can happen when baking with roasted rhubarb. It was so flavoursome and so moreish. If you are considering baking you need to and this will certainly be a cake you come back to. I plan to make again in the next few weeks as it is perfect any time of day and an elevated version of most rhubarb cakes! I look forward to reading the reviews from others. Thank you for posting this recipe Louise. Another successful bake from you and added to my repertoire! Looking forward to more inspirational aromatic cake recipes that are full of glory!
Hello Deborah, so very kind of you to leave such a detailed and positive comment. Spring forced rhubarb is a favourite of mine so I do try a find many ways of using it, sweet and savoury. It works especially well in a cake. I’m glad you liked the addition of orange blossom, a perfect paring I feel.