Just back from a lovely Spring Break in San Francisco and Mexico (of which more anon) and dashing in to tell you to head over to Coco + Kelley blog, where you’ll find my recipe for rhubarb, orange and thyme crostini.
They’re a great savoury way to use rhubarb and look so pretty and spring-like. And now to get back to my unpacking. I’ll be back soon.
Occasionally developing recipes is easy. I dream up a flavour combination, figure out the technicalities, make a test version and bam! it works first time.
This, however, was not one of those occasions. This cake, that I made last winter for Edible Seattle, kicked my ass forwards, backwards and into the middle of next week. This recipe is based on a traditional Italian ‘torta di polenta’, to which I thought some seasonal rhubarb would be a lovely addition. And when you have rhubarb, then it’s not much of stretch to pair that with orange and cardamom.
What I couldn’t figure out though, was how to incorporate the pieces of rhubarb to make the cake look pretty enough to go in a magazine. Although my family will eat anything that tastes good and is vaguely cake-shaped, for a magazine you need to have somewhat higher standards.
First I tried to make it like an upside-down cake. The concentric circles of rhubarb looked pretty, but the anaemic yellow of the cake’s underside made the whole thing look like an unappetisingly pallid frittata, which I soon gave up trying to photograph. But boy was it good – with its damp, buttery richness offset by the tang of the rhubarb and citrus and the pleasing bite of the polenta.
For my next trick I painstakingly arranged the rhubarb in concentric circles on the top of the cake. It looked magnificent and my hopes were high. Until I dropped it as I was carrying it to the oven. I scraped it back into the tin (thank goodness for the five second rule) and baked it, and the family loved it because it was cake, but it wasn’t anything I could photograph.
I whipped up another cake, again made an intricate rhubarb design on the top, managed to get it into the oven in one piece and then the rhubarb design promptly sank into the cake while it was baking. All I can say is that it’s a good job this cake is so delicious.
By now I was coming up against the copy deadline. This time round I abandoned the concentric circles and made up for rhubarb sinkage by sprinkling the top with some sliced almonds. And finally I got a cake I could use. With the deadline looming and in the flat winter light of a rainy December afternoon, I managed to grab a few shots, which I felt were OK.
So you could have knocked me down with a feather when my cake somehow wound up on the cover.
You really do need to make this cake. It may not be the world’s prettiest, but when you’re curled up with a good book and a coffee on a damp spring afternoon, there really is nothing better.
