Rhubarb Spiced Yogurt Cake
Ok, so this was almost the second epic cooking fail of the weekend, but I think I salvaged it. I don't usually post my cooking fails here, but this one actually tastes really good, even if it is not the most beautiful creation.
What happened to me: I took the cake out after 60 minutes and the toothpick test told me it was still undercooked in the center. I put it back in for another 15 minutes, and when I took it out again the toothpick came out clean and it was firm to the touch. I let it cool in the pan for 10 minutes, and when I flipped it out onto a cooling rack, it split open and oozed its liquid center all over the place. Luckily I had the cooling rack over a cutting board, so I just scraped everything into a pie plate and put it back in the oven. In this format it was more spread out - less height meant it cooked more evenly, and then I just broke it up into pieces. I don't know what I would do differently next time - maybe even make it in a pie plate from the beginning. That would probably work better. The problem I think is all the liquid that comes out of the rhubarb as it cooks down. Anyway, it looks a mess but it tastes really good, and because it has no eggs in it, I'm totally fine eating it even a little "wet." It really tastes good. :)
This is the description that came with the recipe: "Once baked in this extra moist cake, the rhubarb is sweet and sour and with the heat of the ginger spice and richness of cinnamon." Right. "Extra moist."
1 cup of self rising flour *
¾ cup of light sugar
1 cup of plain yogurt
1 tbsp of ground ginger
1 tbsp of cinnamon
3 tbsp of honey
2 big stalks of rhubarb chopped into cubes
1. Preheat the oven to 350, line a pan with baking paper or grease and flour
2. Mix the flour, sugar and cinnamon.
3. Add the yogurt & honey to the flour stir until combined.
4. Place half the cake mix into a lined loaf tin add the cubed raw rhubarb. Pour over the rest of the cake mix.
5. Bake for 1-1¼ hours
6. Allow to cool for 10 minutes. Take the cake out of the pan and put it in a plastic bag, close the bag and allow it to cool completely. (I obviously did not get to this step, and I do not understand the purpose of this step, so do whatever you want here)
* If you do not have self-rising flour, you can use 1 cup of all-purpose flour plus 1 1/2 tsp baking powder plus 1/4 tsp salt.
What happened to me: I took the cake out after 60 minutes and the toothpick test told me it was still undercooked in the center. I put it back in for another 15 minutes, and when I took it out again the toothpick came out clean and it was firm to the touch. I let it cool in the pan for 10 minutes, and when I flipped it out onto a cooling rack, it split open and oozed its liquid center all over the place. Luckily I had the cooling rack over a cutting board, so I just scraped everything into a pie plate and put it back in the oven. In this format it was more spread out - less height meant it cooked more evenly, and then I just broke it up into pieces. I don't know what I would do differently next time - maybe even make it in a pie plate from the beginning. That would probably work better. The problem I think is all the liquid that comes out of the rhubarb as it cooks down. Anyway, it looks a mess but it tastes really good, and because it has no eggs in it, I'm totally fine eating it even a little "wet." It really tastes good. :)
This is the description that came with the recipe: "Once baked in this extra moist cake, the rhubarb is sweet and sour and with the heat of the ginger spice and richness of cinnamon." Right. "Extra moist."
1 cup of self rising flour *
¾ cup of light sugar
1 cup of plain yogurt
1 tbsp of ground ginger
1 tbsp of cinnamon
3 tbsp of honey
2 big stalks of rhubarb chopped into cubes
1. Preheat the oven to 350, line a pan with baking paper or grease and flour
2. Mix the flour, sugar and cinnamon.
3. Add the yogurt & honey to the flour stir until combined.
4. Place half the cake mix into a lined loaf tin add the cubed raw rhubarb. Pour over the rest of the cake mix.
5. Bake for 1-1¼ hours
6. Allow to cool for 10 minutes. Take the cake out of the pan and put it in a plastic bag, close the bag and allow it to cool completely. (I obviously did not get to this step, and I do not understand the purpose of this step, so do whatever you want here)
* If you do not have self-rising flour, you can use 1 cup of all-purpose flour plus 1 1/2 tsp baking powder plus 1/4 tsp salt.
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