Thursday, November 29, 2018

Blueberry Jam

Planning for this year's Christmas boxes is well under way, and I have taken another step in the project by making another item for 12 of the boxes - small jars of blueberry jam.

I used this recipe for blueberry jam from  It was very easy to make, just time consuming in that you have to stay close by the jam while it is on the stove so that it doesn't burn while your back is turned.  The jam gets a terrific citrus-flavoured lift from the addition of Cointreau, which not only brightens the flavour, but makes the jam a little less sweet.

To make the jam look a little bit fancy, I added some free labels from A Family Feast and CSR Sugar:

If you have a yen to make this easy blueberry jam, you will need:

4 x 125g punnets blueberries
2 cups sugar
1/4 cup Cointreau
2 tablespoons lemon juice

Put all of the ingredients into a large heavy based saucepan.  Bring to the boil, then reduce the heat to a simmer.  Allow the jam to simmer for 30-35 minutes or until the jam reaches the correct consistency (ie when you put some onto a plate that has been in the freezer and run your finger through it, the jam does not run back to fill the gap).

Spoon the hot jam into sterilised jars, put the lid onto the jars and turn the jars upside down to allow the hot jam to contact all the surfaces of the jars, then turn the jars the right way up.  Allow the jam to cool completely in the jars before adding labels.  Makes ~ 500ml jam.

Give as gifts or enjoy yourself!

Tuesday, November 27, 2018

TWD - Gateau Basque Fantasie

For the last Tuesday with Dorie this month, the recipe is Gateau Basque Fantasie.  A fantasie is a dish not made strictly in accordance with tradition.  Normally, a Gateau Basque is filled with pastry cream or cherry jam.  Here, it is filled with lashings of fruit and nuts instead.

The filling ingredients that I used were fresh orange segments, orange juice, ginger, apples, red grapes, dried apricots and toasted almonds.  I loved the bitterness of the orange, the crunch of the almonds, the chewiness of the apricots and the sweetness of the apples and grapes.

The pastry for this Gateau did not give me any hassles when making it, as experienced by some of my fellow Dorie bakers.  Where I got grief with this Gateau was in unmoulding it from the cake tin in which it was baked.  Up to that point, everything went to plan.  Come unmoulding time, the gateau cracked, as is apparent in the photo at the top of this post.  This did not detract one iota from the taste, but made it much more difficult to serve in an elegant manner.

As for the taste, this gateau is devine.  The buttery, sweet, biscuit-like pastry is the perfect foil for the fruit inside.  If you can live with a little cracking and untidiness in the pastry, then this is a wonderful dish to make.  It would be great to make it over and over with different seasonal fruits, as suggested by Dorie.

To see what the others made this week and how they felt about it, visit the LYL section of the TWD website.

Monday, November 26, 2018

Gingerbread Bundt Cake for Cake Day

Today, 26 November, is Cake Day.  Who knew  there was such a thing?  I didn't until I saw it mentioned in the newspaper today.  How exciting!  

Of course, I had to make a cake to celebrate Cake Day.  I recently received an email from the Mill House Kitchen as part of their Six Weeks of Christmas campaign which featured a recipe for a Gingerbread Bundt Cake with Maple Icing from Kath of Kulinary Adventures of Kath.  This cake looked and sounded delicious, and is very seasonally appropriate, so that is the cake I chose to make for Cake Day. You can find the recipe on Kath's blog here.

I somehow managed to leave the ginger tea out of the batter, as I had it cooling in the freezer while I did other things towards making the cake.  I was worried the cake might be a little dry as a result, but it wasn't, so clearly it is a forgiving recipe.    I also subbed in rice malt syrup for the molasses, as I did not have any molasses in the pantry.

This cake smelled amazing as it baked, with the brown sugar, cinnamon, cardamom, nutmeg, ginger and allspice scents wafting through the kitchen.  The resulting cake was soft, moist (despite the lack of tea!) and warmly spiced.  It is a cake that tastes like Christmas.

The maple icing added a lovely extra level of caramel flavour to the cake.  Red currants are a little hard to find, so I left them off as decoration.  The soft drips of maple icing were enough decoration, I think. 

If you are a fan of Christmas spices and like gingerbread, I recommend downloading the recipe for this cake at the link above and giving it a try.  It is a wonderful, Christmassy cake which holds plenty of promise for the holidays, and is sure to delight most tasters. 

Friday, November 23, 2018

Strawberries and Cream Sheet Cake - QBC

One of the recent recipes for the Queen Baking Club was Strawberries and Cream Sheet Cake.  This cake is a little girl's dream, being soft, moist, strawberry flavoured pink cake topped with swirls of strawberry and cream flavoured pink buttercream icing, liberally decorated with multi-coloured sprinkles.  

There is plenty to love about this cake, including the fact that the cake itself contains real strawberries.

I held back some of the cake batter so that in addition to the sheet cake, I could make eight cupcakes for a lovely colleague who was leaving:

There is so much joy in this cake, I recommend that you give it a whirl.  You will need:

250g butter
2 cups sugar
2 eggs
2 1/2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (or 1 cup milk soured with 1 tablespoon lemon juice)
250g strawberries, pureed then sieved to remove the seeds
2 teaspoons Queen strawberries and cream flavouring
1 teaspoon vanilla extract
hot pink food colouring gel

Preheat your oven to 180 degrees Celsius.  Grease and line a 20cm x 30cm sheet pan.

In a stand mixer, beat the butter until smooth and creamy (ie creamed in the old parlance).  Beat in the sugar until well combined.

Crack the eggs into the bowl, one at a time, and beat in well.

In a separate bowl, sieve together the flour, baking powder and baking soda.

Using a jug, combine the buttermilk, strawberry puree, strawberry flavouring, vanilla extract and enough hot pink food colouring to make it the colour you want.  (I kept it pretty low key.)

Add one third of the flour and one third of the liquid to the batter and on low speed, mix into the cake batter until just combined.  Repeat twice more until all of the flour and all of the liquid have been incorporated into the batter.

Scrape the batter into the prepared sheet pan and smooth the top with a spatula.  Bake in the preheated oven for 45-50 minutes or until cooked through.

Remove the cake from the oven and cool it in the pan for 15 minutes before unmoulding onto a wire rack to cool completely on a wire rack.

For the icing:

250g softened butter
3 cups icing (confectioners) sugar
3 teaspoons Queen strawberries and cream flavouring
hot pink food colouring
sprinkles of your choice

Cream the butter in a stand mixer.  Add the icing sugar to the butter, and on low speed, combine the icing sugar with the butter, then increase the speed and beat the mixture until light and fluffy.  Add the flavouring and the colouring to the shade you want, then spread the icing over the top of the cake with a spatula.  Liberally douse with sprinkles, and slice to serve.

Thursday, November 22, 2018

The Duke of Clarence Tavern, Sydney

Back in May, Lorraine of Not Quite Nigella blogged about an 18th century inspired British tavern called The Duke of Clarence.  One look at this post and I knew that this would be just the kind of place that Tim would love, so I sent him a link to the post.

Fast forward a few months, and we were planning a trip to Sydney.  I had forgotten all about The Duke of Clarence, but Tim remembered - and luckily he did.  We booked in for Sunday roast at The Duke of Clarence during our trip, and loved it.

The Duke of Clarence is tucked into a laneway behind Clarence Street in the Sydney CBD.  It was created by the owner to mimic a ye olde English pub, and a lot of the materials in the tavern were brought over from England, snapped up at the sales of fixtures and fittings from closed pubs.  The result is a dark, brooding and rather masculine atmosphere which is very effective:

My favourite area in The Duke of Clarence is the library, featuring bookshelves packed with old editions of books, fat sofas and a fireplace.  In winter, this would be the place to sit: 

For our Sunday roast, we were tucked into a cosy corner booth, and were straight away set up with a glass of rose and beer respectively.

We went with the Roast Beef ($26), served with gravy, baby carrots, broccolini, peas, beef fat roasted potatoes and a pillowy Yorkshire pud with a perfect hollow for pouring in the gravy:

If you like roast, you can't go wrong with this hearty offering.  Tim added pigs in blankets (sausages wrapped in bacon) for an extra $2.

We have stomachs of cast iron, hence could not resist the dessert menu.  Our waiter recommended the doughnuts, but we could not go past the Eton Mess ($12):

This traditional English dessert of smashed meringue, strawberries and cream was given a modern twist here with St Germain elderflower mango and Persian fairy floss.  It was devine - need I say more.

We stopped to try out the sofas in the library before leaving, where one of the friendly waiters tried to tempt us with another drink.  Unfortunately, we had to leave the cool, dark embrace of The Duke of Clarence for the bright sunshine of a hot Sydney day so that we could make the most of our weekend.  However, we would definitely go back.

Laneway, 156 Clarence Street
Sydney NSW 2000
Ph: 02 8999 3850

Wednesday, November 21, 2018

Pine Orange and Chocolate Pudding for the Centenary of The Magic Pudding

Recently, I visited the Norman Lindsay Gallery and Museum at Faulconbridge in The Blue Mountains in New South Wales.  It is an auspicious  time to do so, as this year marks 100 years since the publication of Norman Lindsay's famous children's book, The Magic Pudding.

I decided to celebrate the centenary of publication of The Magic Pudding by making my own steamed pudding in a pudding bowl, just like Albert, the Magic Pudding.  However, unlike Albert, my pudding is neither (a) a "cut and come again" pudding; nor (b) capable of changing flavours.  Having recently acquired Donna Hay's new book, Modern Baking, I was delighted to find that Donna had featured a recipe for a Clementine and Chocolate Pudding.  This fit the bill perfectly for my tribute to The Magic Pudding.

A few days after I made this pudding, I came home from work to watch Lyndey Milan's Taste of Australia on SBS Food, and laughed to see that she had filmed at the Norman Lindsay Gallery and Museum in 2014, and she also had made a steamed pudding to celebrate The Magic Pudding (a Coffee Banana Ginger Pudding).   You know what they say - great minds think alike ;)

As you can see from the title of this post and the photos, I made a modification to Donna's recipe.  She used candied clementines on the base (top) of her pudding.  I went to four different gourmet food shops in the 'burbs and could not find any, so knowing that I had candied (glace) pineapple at home, I decided to use that instead.  

I loved the flavour of the marmalade with the pineapple and chocolate - it would have been great with custard, but my very limited local supermarket didn't sell custard powder or less than a litre of ready-made custard, so instead I opted for whipped cream on the side of my pudding:

I gave a slice of pudding to my friend Wayne, and he said that the pudding was "moist and moorish". There you go - a ringing endorsement.  (I was pleased!)

If you would like to make this pudding for yourself, you will need:

3/4 cup orange marmalade
2 tablespoons sugar

200g thinly sliced candied fruit (clementines or orange slices or pineapple rings!)
10 pitted Medjool dates
1 teaspoon baking soda
1/2 cup boiling water
60g butter
3/4 cup brown sugar
1 teaspoon vanilla extract
4 eggs
3/4 cup self raising flour
1/4 cup cocoa powder
1/2 cup almond meal
100g melted dark chocolate

Line a 1.75ml pudding steamer with baking paper.  I found this very difficult and next time, I would just grease the steamer like I usually do.

Put the marmalade and sugar in a saucepan and bring to the boil.  Continue to boil for 2-3 minutes until slightly reduced, then strain into a bowl.  Chill the strained marmalade mixture until cold.

Place the sliced, candied fruit into the base of the lined pudding steamer, then cover with the chilled strained marmalade. 

Put the dates, baking soda and boiling water into a bowl and let it stand for 10 minutes.  After that time, place the mixture into a food processor and blitz until smooth.

Put the butter, brown sugar, and vanilla into the bowl of a stand mixer fitted with a paddle attachment and beat until well creamed.  Beat in the eggs, one at a time.  Add the flour, cocoa powder, almond meal, melted chocolate and date mixture and beat until just combined.  Scrape the batter into the pudding bowl over the top of the fruit and marmalade, then secure the lid of the pudding steamer.

Put the pudding steamer into a large saucepan.  Pour boiling water down the side of the saucepan until it comes three quarters of the way up the side of the pudding steamer.  Cover the saucepan with a lid and let the pudding steam for two hours.  Keep an eye on the water levels and top up if needed, as if the pudding boils dry, it will burn (and it won't be great for your steamer or saucepan either).

After the allotted cooking time, remove the steamer from the saucepan and leave it to stand for 15 minutes.  Then comes the tricky part - remove the steamer lid, put your presentation plate on top of the steamer, then invert the steamer onto the plate to release the pudding (you hope!).

Serve the pudding warm in slices with cream, icecream, custard, chocolate sauce or all of the above!

Tuesday, November 20, 2018

TWD - Sweet Potato Pie Bars

This week's Tuesday with Dorie recipe is Sweet Potato Pie Bars, being very Thanksgiving appropriate.  Even if you don't celebrate Thanksgiving (like me), there is a lot to love in these pie bars - buttery shortcrust base, custardy sweet potato filling, and the piece de resistance - a toasted marshmallow topping (optional/not optional).

The only thing that caught me by surprise was how quickly the marshmallows toasted under the grill - I left the room for a minute and could smell them about to burn.  Yikes!

These bars would definitely be a repeat if I ever have the time and inclination, because they are sooooo good.

The lovely tea towel my pie bars are displayed on came from the Norman Lindsay Gallery and Museum, and features a cat cartoon by Norman Lindsay, who was apparently very fond of cats and owned several in his lifetime.  I think it goes well with my cat Fish's Eddy plate, which is hiding under the bars.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Saturday, November 17, 2018

Spring Chicken Terrine - Red Tractor November

The Red Tractor calendar recipe for November is Spring Chicken Terrine.  I am not a huge fan of terrines, but they are OK.  Terrines are great for picnics or serving with crackers or bread as a starter at a dinner party.

This month's calendar quite is as follows:

When I was at University, jacarandas struck terror into the hearts of students, as legend had it that you were doomed if you had not started studying before the jacarandas bloomed.  It was also said that if a falling jacaranda flower hit you on the head, you would forget everything for your exam.  For this reason, this month's quote brings back that feeling of Swat Vac and exams - not the most pleasant feeling in the world.

This terrine is made with a mixture of pork mince, chicken mince, spinach and prosciutto. My terrine was a half recipe only.  I quite liked it, though would have loved some chilli to give it a bit of oomph.  Instead, I gave it oomph by serving it with mustard pickles and gherkins:  

If you would like to try this terrine for yourself, you will need:

500g pork mince
500g chicken mince 
1 onion, finely chopped
1 tablespoon butter
1 teaspoon ground allspice
1 tablespoon fresh chopped thyme
2 tablespoons green peppercorns
2 eggs
1 packet frozen chopped spinach, thawed and with excess water squeezed out
Splash of balsamic vinegar
100ml chicken stock
salt and pepper
12 slices prosciutto

Preheat your oven to 170 degrees Celsius.

Mix the minces together in a large bowl.

In a small frypan, saute the onion until soft, and add to the bowl of mince with the allspice, peppercorns, thyme eggs, spinach, balsamic vinegar and chicken stock.  Season with salt and pepper to taste, and mix together well (your hands work best for this).

Grease a terrine dish and line with the prosciutto, reserving two slices for the top.  Put the mince mixture into the prepared terrine dish and pack down well.  Place the two reserved slices of prosciutto on top and press down well.

Place the terrine in a baking tray, filled halfway up the sides with hot water.  Put the baking tray in the oven and bake the terrine for one and half hours or until cooked through.

Remove the terrine from the oven and allow it to cool to room temperature on a wire rack.  Once cooled, cover the terrine with foil, and place a heavy object on top of it and put it in the fridge to chill overnight.

Serve with bread, crackers and your choice of condiments.

Thursday, November 15, 2018

Ginger St Clement's Pudding Cake

When I saw the recipe for Helen Goh's Ginger St Clement's Pudding Cake, I knew that I had to make it.  I didn't see the recipe until a month after it had been published, and it has been on the backburner for a couple of weeks.  However, I finally got around to making it last night.  And by a happy coincidence, I discovered that today, 15 November, is International Bundt Day!  So without exerting any extra effort, I can participate in this event.

This cake is called St Clements Cake after the Old English Nursery rhyme starting "Orange and lemons say the bells of St Clements".  This is because the cake contains both orange and lemon flavours, as well as ginger, and is topped with a lemon yoghurt cream.

In the cake itself, I subbed out the lemon zest for orange zest, meaning the only lemon is from the lemon cream.  I did this because I had zested the orange before chopping up the rest of the orange for the cake, and did not want to waste the zest or the flesh of a lemon when I could just use the orange zest in the cake and solve both problems at once.  I upped the ante on the orange flavour by rubbing the orange zest into the sugar before creaming it with the butter, a step that is not in the original recipe.

This cake is really good.  I could not taste the ginger that much, but the orange flavour shone through brightly.  The cake is not overly sweet, and while I definitely feel that the lemon yoghurt cream added to the enjoyment of the cake, this is a cake that stands well on its own.  And it's a bundt cake - perfect for International Bundt Day!

If I have tempted you to try this cake, you will need:

150ml milk
100g plain Greek style yoghurt
280g self raising flour
1/2 teaspoon salt
120g crystallised ginger (I didn't find any in syrup so just used the regular kind)
1 orange ~150g, peeled, cut into chunks and seeds removed
50g toasted flaked almonds
125g unsalted butter
200g sugar
zest of 1 lemon (I used the zest of the orange)
2 large eggs

Mix the milk and yoghurt together in a bowl and set aside.

Sift the flour and salt together and set aside.

Put the ginger and orange chunks into a food processor and blitz until chopped (but not pureed).  Add the almonds to the processor bowl and pulse until combined.

Preheat your oven to 190 degrees Celsius and grease and flour a 3 litre bundt pan.

Rub the zest into the sugar in the bowl of the stand mixer.  Add the butter to the bowl and beat together until smooth and creamy.Beat in the eggs, one at a time.  Add the ginger and orange mixture to the bowl and beat on low to just combine.

Add one third of the flour mixture to the bowl and mix in, then one third of the milk and yoghurt mixture.  Repeat twice more until all of the flour and all of the milk and yoghurt have been mixed in.

Scrape the batter into the prepared bundt tin and bake in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean.  Remove the cake from the oven and allow it to cool in the tin for 30 minutes before inverting onto a wire rack to cool completely.

To serve, make the lemon yoghurt cream by combining 150ml of Greek yoghurt with 150ml of lemon curd in a bowl and spreading over the cake (I served it on the side instead).

Tuesday, November 13, 2018

TWD - Chocolate Cream Puffs with Marscapone Filling

This week's Tuesday with Dorie recipe sprang from Dorie's idea for chocolate choux pastry and a little romance.  It is chocolate cream puffs with marscapone filling.

The choux buns are made with a little cocoa in the dough to make them chocolate flavoured.  The hardest part of choux buns for me is stopping them from deflating while they are cooling.  M top tip for avoiding this is to stick a thin skewer in the top of each bun immediately once it is out of the oven to release the steam inside (which can cause it to collapse).  For me, the recipe made 12 choux buns.

The filling is marscapone lightened up with whipped cream that has been kissed by rosewater and tinged pink.  (That is where the romance comes in.)  To make them pretty once assembled, icing sugar is dusted over the top of the buns.

I am a sucker for a choux bun, so I did like these.  However, I prefer a crème patisserie filling to the cream - that's just a personal preference.

To see what everyone else thought of what they baked this week (either these or a gateau basque), visit the LYL section of the TWD website.

Sunday, November 11, 2018

Lindsay's Cafe, Faulconbridge

Last week, we travelled to Sydney for a four day weekend.  It was marvellous to get away from it all for a while, and the weather was kind to us.

On the Monday, I ticked off a bucket list item by visiting the Norman Lindsay Gallery and Museum at Faulconbridge in the Blue Mountains.  You can read more about it here.

On the way there, Tim and I stopped for morning tea in Springwood, comprising coffee and a delicious Portugese custard tart from The Bakers Wife Juicery and Salad Bar in Macquarie Street, across the road from the train station: 

They also do a cracking range of raw sweets.

After we had our coffee, we ventured on to the Norman Lindsay Gallery at Faulconbridge by bus:

Inside the gallery, the Lindsays' kitchen remains for viewing, set up like it was back in the day when the family lived there:

The easiest option for getting lunch while at the Norman Lindsay Gallery is Lindsay's Café, which is attached to the etching studio.  You can eat your lunch indoors while being treated to lovely bush views:  

The food at Lindsay's Café is home style - not fancy, but it does the job quite nicely.  

Tim ordered the Duck Salad (seared duck, orange, walnuts, peas, quinoa, mixed leaves, orange garlic dressing) ($24):

He said it was just fine, not the best salad he's ever had, but good.

I ordered the Beef Burger (beef patty, gruyere, onion rings, BBQ sauce, tomato, mixed leaves) ($21): 

The beef patty was more rissole like than patty like, but again, this meal tasted fine, and the smoky BBQ sauce and onion rings were nice touches.

I saw that there was an Orange and Pistachio Cheesecake ($12) on the specials board, and I was so up for that:

Again, it was not the best cheesecake I have ever had and was not very sweet, but I did enjoy the crumbly pistachio base.

Ensure that you leave plenty of time for lunch as service is at a sedate pace, in keeping with the bush theme of the café.  However, the serving staff were friendly, and asked us how our meals were.

In keeping with the food theme, here is a larger than life model of Albert, The Magic Pudding, on the verandah of the gallery:

For the uninitiated, Albert is a self-regenerating pudding that never runs out, and he changes flavour from steak and kidney to apple pie.  This makes him the target of pudding thieves.  Unfortunately, he is a rather grumpy pudding, hence the filthy look he is giving me.

Lindsay's Café is a peaceful place to eat that enhanced our visit to the Norman Lindsay Gallery. 

12 Norman Lindsay Crescent
Faulconbridge NSW
Ph: (02) 4751 9611
Open 10-3 on weekdays and 9-4 on weekends

Saturday, November 10, 2018

Chocolate Yoghurt Bundt Cake

An age ago, I made a delicious Chocolate Yoghurt Bundt Cake from p188 of the 100th (and last) edition of Donna Hay Magazine (sold out online but I have seen copies of it in the shops still).  This handsome looking cake is super easy to make as well as delicious.  The chocolate flavour comes exclusively from cocoa, so it is also relatively inexpensive.

If you would like to make this cake (and to be honest, why not?), you will need:

3/4 cup vegetable oil
2 eggs
1/4 cup buttermilk (or just sour the equivalent amount of milk with a little lemon juice)  
1 cup natural Greek-style yoghurt
1 teaspoon vanilla extract
1 3/4 cups sugar
2 cups self-raising flour
1/3 cup cocoa powder, sifted

Preheat your oven to 180 degrees Celsius, and grease a 3 litre capacity bundt tin.

In a large bowl, whisk together the oil, eggs, buttermilk, yoghurt, vanilla and sugar.  Fold the flour and cocoa through the mixture until it is smooth.

Pour the batter into the prepared bundt tin and bake in the preheated oven for 50-55 minutes or until cooked through.  Remove the cake from the oven and allow to cool in the tin for about 5 minutes before inverting onto a wire rack to cool.

To ice the cake, put 1 1/4 cups icing sugar, 1/4 cup cocoa and 2 1/2 tablespoons boiling water together in a bowl and mix until smooth.  Pour the icing over the cooled cake and allow it to set before slicing and serving the cake.


Wednesday, November 7, 2018

Rhubarb and Butterscotch Layer Cake

Recently I saw a lovely sounding recipe for Rhubarb and Butterscotch Layer Cake on, from Birdwood’s Gallery and Cafe in Havelock North, New Zealand. With a superb sounding flavour combination like that, I could not resist making it.

The cake itself contains chopped rhubarb, and is filled with caramel cream cheese icing and rose- tinged rhubarb pieces.  There are supposed to be four layers, but I halved the recipe to make a two layer cake.

My cake is nowhere near as pretty as the original, but it sure tasted good.

 Tempted?  You will need (for a half recipe):

Rhubarb filling

110g rhubarb chopped into 1cm pieces
1 tablespoon sugar
a dash of rose syrup

Place all of the ingredients into an ovenproof dish and bake at 180 degrees for 15 minutes.  Remove from the oven and allow to cool.

Caramel Icing

150g sugar
1/4 cup water
 1/2 cup heavy cream
200g cream cheese

Combine the sugar and water and bring to the boil; turn down the heat a little allow the mixture to simmer until it turns a golden brown colour, then remove from the heat.  Immediately but carefully (as the mixture might spit) whisk in the cream.  Return the mixture to the heat and continue stirring until smooth, then take it off the heat and allow it to cool.

Place the cream cheese into a food processor and blitz until smooth, then add 1/2 cup of the caramel mixture and blitz until smooth.


115g softened butter
1/2 cup brown sugar
50g sugar
2 eggs
115g self raising flour
3/4 cup sliced rhubarb
25ml cream

Grease and line a 20cm round cake tin.  Preheat your oven to 180 degrees Celsius.

Place the butter, both sugars, eggs and flour in a food processor and blitz to combine. Add the rhubarb and cream and blitz for 10 seconds.  Scrape the mixture into the prepared cake tin and bake for 30 minutes in the preheated oven or until cooked through.  Remove the cake from the oven and allow to cool in the tin for 10 minutes before unmoulding onto a wire rack to cool completely.

Using a serrated knife, cut the cake in half horizontally.  Top one half with half the cream cheese icing and all of the cooked rhubarb.  Place the other half of the cake on top of the filling, and cover the top of the cake with the remaining icing.

Serve and enjoy.