Thu, 18 May 2023
Edward Hayden's Rhubarb & Yogurt Cake
This is a delicious cake and is so wonderfully moist as a result of the rhubarb and yogurt.
RECIPE:
Cake Mixture:
5oz/150g butter
10oz/300g caster sugar
2 eggs
10oz/300g self-raising flour
9floz/250ml Irish Yogurts Clonakilty Wholemilk Natural Live Yogurt
4 sticks rhubarb-sliced thinly
Garnish:
2 tablespoons stewed rhubarb
2 tablespoons Irish Yogurts Clonakilty Wholemilk Natural Live Yogurt
METHOD:
Preheat the oven to 170°C/325F/Gas Mark 3
Grease and line a 9inch loose bottomed spring form tin with parchment paper on the bottom and sides of the tin.
Cream butter and sugar in a large mixed until very pale and fluffy.
Add eggs one at a time, beating well between each. Add flour and yogurt and gently mix until just combined. Stir in the rhubarb.
Pour into tin, spreading it evenly with a spatula, then place in preheated oven and bake for 40-50 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in the tin and then invert onto a cake stand
Barely mix the yogurt and rhubarb together to create a rippled effect and spread on the top of the cake
Garnish with edible flowers and serve.
