Eat · Resenhas

Cooking is my Zen place #2

Domingo é dia de Bolo!

Quem não gosta de um bolinho caseiro ao Domingo à tarde? E se for partilhado, com a familia e amigos, melhor ainda.

Pela primeira vez experimentei usar ruibarbo num bolo e devo dizer que até gostei da combinação. Não é algo que utilize frequentemente: até viver em Inglaterra nem conhecia, mas este vegetal (sim, não é uma fruta, apesar de muitos o considerarem assim), é extremamente versátil e tem um sabor ácido característico do qual até gosto bastante.

Este foi o meu do fim-de-semana passado (o de hoje vai ter umas velas em cima!) e posso dizer que fez bastante sucesso.

 

A receita original é da Delicious Magazine e é bastante simples de seguir. No final, além de um bolo delicioso, ainda ficam com a cozinha perfumad

 

a graças ao Glaze de Alecrim. Só vantagens!

 

Bom Domingo e Bom Apetite =)

Rhubarb and Amaretti Cake with Orange Rosemary Glaze

Course cake, Dessert
Cuisine Bristish
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people

Ingredients

  • 225 g butter (salted or unsalted) melted
  • 200 g light moscado sugar plus some more for the glaze
  • 1 tsp vanilla extract or 1 vanilla pod
  • 50 g wholewheat plain flour
  • 1 tsp baking powder
  • 2 sticks rhubarb sliced
  • 4 eggs medium
  • 8 Amaretti Biscuits in chuncks

Zest of 1 Orange

Juice of 1 Orange and 1/2 Lemon

1 Rosemary spring

Instructions

  1. Heat the oven to 180°C. Put the melted butter and sugar in a large mixing bowl and beat with an electric mixer until the mixture is light and fluffy. Add the vanilla extract (or chopped vanilla pod) then the eggs, one by one, beating well between each addition, until they’re fully incorporated.

  2. Gently fold in the orange zest, ground almonds, flour and baking powder, then the amaretti chunks. Pour the mixture into the cake tin (previously prepped with baking paper), level the top, then gently push in the rhubarb pieces in a spoke pattern, leaving them slightly uncovered.

  3. Bake on the middle rack of the oven for 35-40 minutes until the top is golden and a skewer pushed into the middle comes out clean (cover the cake with foil once it turns golden). Leave to cool in the tin for 10 minutes, then lift out (still on the base) onto a wire rack.

  4. For the glaze, put the orange juice, rosemary sprig and sugar in a heavy-based pan, bring to a simmer and bubble rapidly for 4-5 minutes to reduce slightly. Taste and add the lemon juice if you want the sharpness. 

  5. Once the cake has cooled, pour over the syrup, letting it sink in before adding some more. Serve with some whipped cream, custard or ice-cream. 

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