Rhubarb // Raspberry // Orange drizzle muffin cake

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This is cake is great if you’ve got loads of fruit left over in the fridge which you need to get rid of. In my case though, it was seeing the beautiful fresh oranges at the greengrocers. I don’t know why I can never resist oranges, I never eat them, but they always look so enticing when on display. I added a few handfuls of rhubarb which I needed to use up, and some of the ever present frozen raspberries from my freezer. You can try using blueberries, blackberries, apple – basically any type of fruit you like. The sponge base is so simple, just mix it up with whatever you fancy.
The citrus and sharpness of this cake pair perfectly. The sponge is light and fluffy thanks to the yoghurt and oil, and the stringy soft rhubarb is just my favourite. The addition of the orange drizzle adds a lovely syrupy texture and a little extra sweetness, making a perfect dessert – but leave this off if you’d like to have it for breakfast or brunch, which I think would be delicious. Perfect with a large mug of steaming coffee (as long as it’s been left for precisely 5 minutes for optimum drinking temperature).
The oat topping is also quite special – try adding sunflower or pumpkin seeds if you like, but sliced almonds are my favourite!


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To serve 8, you will need:

1 egg
1/2 cup milk
1/2 cup plain yoghurt
3 tbsp vegetable oil
2 cups plain flour
1/2 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
zest of 1 large orange
1 1/2 cups fresh rhubarb, sliced thinly and evenly
1 cup frozen raspberries
2 tbsp granulated brown sugar
2 tbsp rolled oats
2 tbsp sliced almonds
1/4 tsp ground cinnamon
200g icing sugar
juice of 1 orange

Preheat your oven to 170 degrees and line a square dish with baking parchment, or a 9 inch spring form tin.

Start by whisking together your egg, milk, yoghurt and oil in a large bowl.
In a separate bowl, sift together the flour, sugar, baking powder, orange zest and salt. Tip the flour mixture into the wet mixture and stir until just combined. Add the rhubarb and half of the raspberries. Tip the batter into your prepared tin and scatter the remaining raspberries over the top.
Combine the brown sugar, oats, sliced almonds and cinnamon in a bowl. Scatter over the top of the cake so that it’s completely covered.
Place in the oven for 35 minutes, or until a skewer inserted comes out clean. Leave to cool completely.
Sift the icing sugar into a bowl and add the orange juice. Whisk until smooth, then drizzle over the cooled cake. Serve immediately.

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