5/20/2021

Rhubarb Yoghurt Cake

 Last year I was given a rhubarb plant from a local group which shares excess plants. I didn't cut it even though I desperately wanted to, as I love rhubarb! I was told it would make it stronger for this year!

It's doing well again, so this is the first recipe I've made using it, and it's a very simple one.You use a yoghurt pot as a measure. Yoghurt pot recipes are very popular in France.


You need: 250g rhubarb cut into chunks, 1 pot of yoghurt, 3 pots of caster sugar, 3 pots of sr flour, 1 tspn baking powder, 3/4 pot vegetable oil, 2 eggs, 1 tspn vanilla extract, 1/4 pot of milk

Preheat oven 200C/gas 6

Grease and base line a 20cm cake tin.

In a bowl, mix together all the ingredients except the rhubarb. Beat together. Add the rhubarb and mix in with a spatula.

Spoon into the cake tin. Bake for 30 mins till golden.


A lovely, simple cake. It has a moist crumb and is very tasty. You could add a mix of 2tbspn sugar and 1/2 tspn cinnamon  as a topping. A great way to use up my first rhubarb!

5/05/2021

Gateau Moelleux au Mascarpone

 I've written the title in French because moelleux is a difficult word to translate. It means soft or tender or moist. This cake is soft and moist and simple to make.

 It's another recipe passed on by my French friend [who is my school penfriend from when we were 11!] and is a useful recipe to have, as it can easily be adapted.

You need; 150g flour and 1 tspn baking powder, 50ml vegetable oil [I use rapeseed], 150g caster sugar, 2 eggs, 125g mascarpone cheese, and either the zest of a lemon or a few drops of lemon oil, icing sugar to dust

Preheat oven 180C/gas4                         You need a ring mould, greased

Beat the eggs and sugar till light and fluffy. Add the mascarpone, oil, flour and baking powder and lastly the lemon zest or lemon oil. Mix well.

Spoon into the tin and bake for 30 mins.

Leave to cool in the tin for 5 mins before turning our onto a wire rack. A dusting of icing sugar is all it needs.


As I said earlier, this is a very versatile cake. It can be decorated with fruit such as raspberries, or with nuts. You can change the mascarpone for yoghurt or fromage blanc. It has a lovely soft and moist texture and I love it with a fruit coulis, especially raspberry. It's good to have a slice with a cuppa or as a dessert.



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