Marriage Cake
My elderflower knows no season and is currently in full flowering swing in the dead of winter. I don't ask questions but I do love to make use of it, so I thought I would incorporate it into a traditional Icelandic Marriage Cake and the result is rather lovely. It uses end-of-season rhubarb to excellent effect and is an incredibly easy, rustic and moreish cake. This recipe is also egg free.
Ingredients 13
400 g rhubarb, trimmed, cut into matchbox lengths
60 g caster sugar
1 tbsp vanilla bean paste
Splash water, small
Cake
140 g rolled oats
250 g plain flour
100 g caster sugar
55 g brown sugar
1 tbsp elderflower extract
1 tsp baking powder
1 tsp cardamom, freshly ground
225 g butter, softened, cubed
elderflowers, fresh, to scatter, optional
To Serve
double cream
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Method 6
Preheat the oven to 190C. Grease and line a loose-bottomed 20cm cake tin.
Add the , and to a saucepan and place over medium heat. Add a small to prevent the sugar burning and cook for about 15 minutes. You want the rhubarb to be soft and the juices released but still holding a little shape. Allow to cool.
Put the , , , , , , , and in a bowl and, using your hands, work to incorporate into a crumble-like mixture. The aim is to have no large clumps of butter and no dry flour crumbs at the base of your bowl.
Press about half to three quarters of the mixture across the base and up the sides of your cake tin, pressing firmly to create a base. Scoop in the and then sprinkle over the remaining mixture to create a loose crumble across the top.
Pop in the oven and cook for between 25 - 35 minutes. It needs to look evenly golden on top.
Allow to cool before slicing as it does tend to crumb. Serve stand alone or with double cream or ice cream for an extra indulgent hit.
Katrina Meynink's tips
Given this recipe doesnt include egg I do like to recommend that you press the mixture fairly firmly into the base of the pan. It helps give this glorious cake some holding power.
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Notes
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