Vanilla Loaf with a Rhubarb, Lemongrass and Ginger Jam Swirl

Having only 3 sticks of rhubarb left in my garden and knowing there wasn’t anywhere near enough to make my husband’s favourite crumble with, it had to be used in something as a flavour element, so what better way to do this than with a loaf cake, made with locally produced Rapeseed Oil instead of butter.

Jam
3 sticks Rhubarb, washed
30ml Bottle Green Ginger and Lemongrass cordial
2.5ml Ground ginger
50ml Water
15ml Demerara sugar
2.5ml Nielsen Massey vanilla paste
Cake
225g Self Raising flour
225g Caster sugar
180g Farringtons Mellow Yellow rapeseed oil
45g Single cream
1.25ml Baking powder
2.5ml Nielsen Massey vanilla paste

1. Heat the oven to 180˚C.
2. Without peeling your rhubarb, cut it into 2cm pieces.
3. Add to a saucepan with the cordial, ground ginger, water, sugar and vanilla paste.
4. Bring to the boil and then simmer for 10-15 minutes until thickened.
5. Remove from the heat and allow to cool.
6. In a large mixing bowl weigh out the flour, caster sugar, rapeseed oil and cream then measure in the baking powder and vanilla paste.
7. Beat on a high speed until thoroughly combined and light.
8. Divide the cake mix into 3 cardboard loaf pans (mine were from America and were 6.5cm x 18cm x 5cm deep)

9. Divide the rhubarb and ginger jam into 3 and spoon onto the top of each of your loaves.  Swirl the jam through gently to distribute and create a pattern when it’s cooked.

10. Bake for 40 minutes until a skewer inserted into the centre of the loaf comes out clean.
11. Remove from the oven and allow to cool in the cases.

12. These can be served from the cases or presented as a gift, wrapped in cellophane and tied with a ribbon.

Plum and Almond cake with Bottlegreen Ginger and Lemongrass Syrup

I was kindly given some plums from a colleague’s garden this week.  Being one of my husband’s favourite fruits and deciding a few brownie points were in order, I decided to make a cake; just for him! (Well, ok, we’ll all eat it too, but it’s the though that counts, isn’t it?). I love plums and almonds together and having recently been sent a range of Bottle Green cordials to try, I thought it was the perfect opportunity to combine them both with a twist in the topping, so here’s what I made:

10 plums (or enough to arrange in the base of your tin)
Syrup:
10ml Bottle Green Ginger and Lemongrass cordial
10ml Water
10ml Muscovado sugar
Cake:
200g Butter
200g Muscovado sugar
4 Eggs
10ml Almond Extract
100g Plain Flour
10ml Baking Powder
100g Ground Almonds
1. Preheat your oven to 180C.
2. Line a 20cm/8″ spring form tin with baking parchment (or use a cake tin liner, as I’ve done).
3. Cut your plums in half and remove the stones.
4. Arrange in the bottom of your cake tin, cut side down.
 
5. In a small saucepan combine the Bottle Green Ginger and Lemongrass cordial, the water and the Muscovado sugar.
6. Bring to the boil and boil for 3-5 minutes until reduced in volume and syrup-like.
7. Pour evenly over the plums then set aside to cool while you make your cake batter.
8. In a large bowl, add the butter, Muscovado sugar, eggs, almond extract, vanilla paste, flour, baking powder and ground almonds.
9. Cream together thoroughly for a few minutes until light in texture.
10. Spoon the cake batter over the plums and level the top.
11. Bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
12. Remove from the oven and leave to cool in the tin for 10 minutes.
13. Invert the cake onto a plate and remove the parchment liner.
14. This cake can be served warm with custard, ice cream, clotted cream or cream. Alternatively allow to cool before serving.
The plums were a gift from a colleague’s garden.  I often buy Bottle Green cordials personally, but was sent a box of 3 bottles to try, including Elderflower, Strawberry and the Ginger & Lemongrass cordial that I used in this cake.  I was under no obligation to develop a recipe using the Bottle Green cordials sent to me.