Plain and Simple

I wasn't planning to write about such a plain chocolate cake, as it could be thought of as being a bit dull, but as I was making it, it occurred to me that it could be considered as the Little Black Dress of the cake world. What I mean by that is that it is a simple classic which can be left plain, or adorned, depending on the occasion, just like said frock. Whatever you do to it though, the basic element is always enduring. 

Everyone should have in their repertoire a recipe like this. Its versatility is such that you could do the following with it:

• Bake in a loaf tin for a cut and come again coffee time cake
• Bake in two cake tins to make a sandwich cake which can be layered with butter cream
• Make into cupcakes
• Bake in a deep cake pan which can be left plain, dusted with icing sugar (as I have done here), or covered in chocolate ganache
• I also like the idea of adding fruit to this cake. Peeled and halved pears pressed into the top before baking is a classic combination. Or dot in some raspberries.

I was making this recipe as a trial run for a chocolate celebration cake that I have been commissioned to make (!), and I wanted to make absolutely certain that this should be the one. Often these cakes promise so much, but deliver little. They look beautiful, but the taste is lacking. I don't want that. In my world the inside is as important as the outside, even more so. After all, too much icing can be left uneaten. But if what is left is an unappealing cake, then that really is a disappointment.
In my humble opinion, a cake made for a celebration needs to be a little bit sturdy (but not so much that it is heavy and dry. That's not appetising.), as well as having a good flavour to complement the icing and decoration. 
I like this cake because it does just that. It is very plain, chocolatey, sturdy, and not dry. Perfect!

Chocolate Cake
(from Dr. Oetker)

225g unsalted butter, at room temperature 

225g golden caster sugar

4 medium eggs, at room temperature, beaten

175g self raising flour

50g cocoa powder (not drinking chocolate)

(to make a non chocolate version, omit the cocoa powder and increase the quantity of flour to 225g)

You will need an 8" (20cm) cake tin, or two 8" sandwich cake tins

1. Preheat the oven to 180C / 160C fan / 350F / Gas 4, and grease and base line the cake tin or tins with non stick parchment
2. Cream together the butter and sugar together until very soft, pale and fluffy.

3. Add the eggs a little at a time, beating well after each addition. 

4. Sift the flour and cocoa powder together, and in 2 batches fold into the mixture gently with a metal spoon until no more of the dry ingredients are visible. Be careful not to over mix.

5. Put the cake mixture into the prepared tin (or tins) and bake for 35 - 45 minutes for the single cake, or 25 minutes for the two cakes. When they are cooked the cakes should spring back when pressed with your finger. Alternatively, insert a skewer into the centre of the cake and it will come out clean.
6. Take out of the oven, and leave in the tin for 10 minutes before turning out onto a wire rack to cool. 
7. Decorate. Or not. It is up to you.

Rhubarb Meringue Pie

Did you know that rhubarb is really a vegetable which is treated as a fruit? No, nor did I. 

When I told friends that this was to be the subject of my next post, I had no idea that it was the marmite of the vegetable/fruit hybrid world. It is either really loved, or really not. In between appears not to exist.

Its haters I imagine still have memories of rhubarb that was served at school, when it was over cooked into a slimy and stringy mush, and was either toothache inducingly sweet, or mouth puckeringly sour.

I hope that this Rhubarb Meringue Pie will encourage rhubarb's non fans to give it another try. I have used 'forced' rhubarb for this recipe simply because it is in season. If I was to make this from late March to June maincrop rhubarb would be my choice.
Forced rhubarb is the first crop available from January to early February and is grown in dark conditions. Its stalks are pink, and it is the more tender and delicately flavoured than the second maincrop rhubarb, which is grown outdoors, and whose stalks are a deeper red, have a stronger flavour and firmer texture.

This pie is the most beautiful dessert, and quite delicious. I had a slice (for the purposes of this post, of course), and then went back immediately for another. I had to make sure that it was as tasty as I am saying it is, and had nothing at all to do with greed. To make it requires a little time and effort, but it is definitely worth it. 
The rhubarb is not overly tart, which is surprising since very little sugar is used to sweeten it, the pastry melts in the mouth and the combination of cinnamon and vanilla is just heavenly.
I found this recipe in my new favourite cookbook, 'The Nordic Bakery' by Miisa Mink, and when I saw its photograph, I knew that I had to make it. While testing the recipe I made a few alterations to the method and recipe which I have included below.

For the Sweet Pastry
100g unsalted butter softened
65g golden caster sugar
2 medium egg yolks, at room temperature
125g plain flour
1tsp baking powder

For the Filling

350g rhubarb, washed, trimmed and cut into 2cm pieces

1 tsp ground cinnamon

65g golden caster sugar

For the Meringue
2 medium egg whites, at room temperature
plus 2 tsp caster sugar

1 tsp vanilla extract

50g flaked almonds

You will need a 24cm / 10 inch loose bottomed, fluted tart tin, greased

Preheat the oven to 180 C /350 F /Gas 4

serves 6-8

1. Make the pastry by creaming the butter and sugar until pale and fluffy. Add the egg yolks one at a time and mix well.

2. In a separate bowl sift together the flour and baking powder and then stir half into the butter mixture, and then the other half, until the dough just comes together into a ball. Please don't knead it as this will make the pastry tough, and what you want is a light crisp pastry
3. The dough will be very soft and malleable, and put this into the middle of the tart tin and push and press it until the base and sides are covered with an even layer of the pastry. It will take a little while to do this, and you might think that there is not enough pastry, but believe me, there is. Prick all over the base with a fork and then put it into the fridge for 15 minutes to firm up.

4. I blind baked the pastry case because I wanted the pastry case to be crisp and cooked through. I did this by putting a sheet of greaseproof paper over the base of the pastry and then weighing down with a layer of dried peas. Bake in the preheated oven for 15 minutes, remove the peas and greaseproof paper and then bake for a further 5 minutes.

5. For the filling, simply mix the rhubarb, cinnamon and the 2 tsps. of caster sugar together and then spread over the pastry case in one layer.

6. To make the meringue whisk the egg whites until they form soft peaks and then gradually add the remaining sugar and vanilla extract, whisking until firm. You will need to make sure that the bowl is scrupulously clean and there are absolutely no specks of yolk in the white, otherwise they will never whisk as you need them to. Spoon over the rhubarb, and spread evenly to cover it. Scatter the almonds over the top.

7. Bake for 25 - 30 minutes. The meringue will be a lovely golden brown, and the almonds toasted. The rhubarb will have cooked through while still holding its shape, and turned a beautiful pink. There will also be a wonderful smell of vanilla and cinnamon wafting around your kitchen.
8. Leave the pie to cool in the tin before turning out onto a wire rack.

9. Cut yourself a slice, and I defy you, like me, not to go back for a second!

I would love to know if you are a rhubarb convert and you love to hear from you. You can do this by leaving a comment below.