Rhubarb & Ginger Cake with Coconut Kefir
Servings: 8 portions
Ingredients
- 140 g unsalted butter
- 190 g plain flour
- 1 ½ tsp baking powder
- ¼ tsp fine sea salt salt
- 1 ½ tsp ground ginger
- ½ zest lemon
- 160 g golden caster sugar
- 2 large eggs
- 60 ml buttermilk or 55g milk mixed with 1 tsp of lemon juice
- 225 g forced rhubarb cut into 1cm dice
- 1 tsp ground ginger
- 25 g light brown sugar + squeeze of lemon juice
- 300 g Tims Greek-style coconut kefir
Instructions
- Oven 160°C fan. Grease and line the base of a 20cm cake tin.
- Begin with melting the butter in a small saucepan. Remove from the heat and set to one side, cool to room temperature but not solid.
- Combine the flour, baking powder, salt, lemon zest and 1 1/2 teaspoons ginger. Set to one side.
- In a free standing mixer with the whisk attachment, whisk the eggs, caster sugar and cooled melted butter until light and mousse-like, this will take between 3-5 minutes.
- Next fold in a third of the flour mixture, followed by half of the buttermilk or milk. Fold in half of the remaining flour, followed by the buttermilk. End with the flour, trying not to over mix as this will make the cake heavy. Pour the batter into the cake tin and level.
- Combine the rhubarb with the light brown sugar a squeeze of lemon juice and the ginger. Spoon the rhubarb evenly on the cake.
- Bake for 45-50 minutes or until a cocktail stick inserted into the centre comes out clean. Cool on a wire rack. Serve warm dusted with icing sugar and coconut kefir.
Notes
If coconut kefir is not available, combine 300g of thick full-fat Greek style yogurt with 3 tablespoons of desiccated coconut with 1 ½ tablespoons of icing sugar, or to taste. Serve with the rhubarb and ginger cake.