Yes, I’ve made Nigella’s recipe a few times and your ginger addition sounds like a must. The cornmeal not only adds a nice texture to the cake but also soaks up some of the juices that rhubarb releases meaning that you retain all the flavour without the cake … This was made with one of my last bags of frozen Rhubarb from last year, it was still delicious, it smells wonderful while it's baking too. Preheat the oven to 200°C/400°F. It's great for dessert of course, but it also a good traveler in my lunch bag or along side my morning coffee. Then add the flour-cornmeal mixture alternately with the yogurt. Really quite remarkable. These orange cakes are made with cornmeal and topped with rhubarb. So good, truly comfort food. Put in the preheated oven and bake for about 1 hour or until springy to the touch. Nigella's Rhubarb Cornmeal Cake To me, the arrival of rhubarb always signaled that summer was finally here. Mix the flour, baking soda, salt, cinnamon, and cornmeal together. Rhubarb Polenta Cake. Bake for 1 hour. They just need to be combined: don't overmix. I find a rectangular size measuring 12 by 8 by 2 inches perfect for the job. Once I had cleaned and sliced the rhubarb, I realized I didn't quite have the pound and 2 ounces that the recipe calls for, but that didn't really affect the final product. Rhubarb & Cornmeal Cake from Nigella Lawson's 'How to be a Domestic Goddess' 500g rhubarb 300g caster sugar 150g plain flour (or in this case Healtheries gluten free baking mix) Thanks for taking part in WCC. Nigella Lawson Rice Pudding Cake | BBC Cook, Eat, Repeat thehappyfoodie.co.uk. Don’t let it stand for more than 30 minutes … December 2nd, 2020 by & filed under Uncategorized. Finally, add the rhubarb together with its sugary, pink juices, folding in to mix, and then pour the speckled batter into the prepared pan. Print Pin. I love rhubarb, yogurt, vanilla and I'm also a big cornbread fan so I was very drawn to this recipe. Rhubarb cornmeal cake from How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) (page 30) by Nigella Lawson Are you sure you want to delete this recipe from your Bookshelf? Put the rhubarb into a bowl and cover with half the sugar. The simplest and most delicious rhubarb cake you’re ever likely to bake. https://www.notquitenigella.com/2017/11/14/rhubarb-ginger-cake-recipe This recipe is rather straightforward and doesn't require any particular skill or equipment. Its just a simple little cake that makes me happy. Cut 95g (3 1/2 oz) of the rhubarb into 1cm slices and toss them, in a class or china bowl, with 25g of the caster sugar. Lately, I've been obsessed with. 1. Sprinkle over the sugar, add the orange juice and zest, and 2 cups of water, and cover, either with lid or with foil. 500g rhubarb 300g caster sugar 150g plain flour 1 tsp bicarbonate of soda 1/4 tsp salt 1 tsp cinnamon 155g polenta 2 large eggs 1 tsp vanilla essence or seeds of 1/2 vanilla pod 125g unsalted butter 250g natural yoghurt, or buttermilk 23cm spring-form cake tin, buttered & lined. Nigella Lawson’s rhubarb cornmeal cake, which was eaten far too quickly last weekend to be road-tested, is in fact an Anglo-Italian variation on this classic. In a large bowl, cream the butter and the rest of the sugar, then gradually add the egg and vanilla mixture, beating while you do so. Mix the flour, baking soda, salt, cinnamon, and cornmeal together. Again, we would love to hear your feedback.Thanks,Alisha Wrightalisha.wright1@gmail.com. Looks delicious! In mid to late May the luscious red stalks would start to pop up in stores, and my grandmother would make, ish speakers. 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