Tuesday, November 29, 2016

Providing refreshments rhubarb and ginger cake


We all know how much I love a project (just the one?) so for the past few months I've been having great fun on a new venture with my mate Carly Findlay.

Refreshments Provided is a podcast where Carly and I get to talk about pop culture, what we've been streaming or reading and what's been happening in our kitchens.

While the conversation always comes back to food we also tackle some of life's more meaty subjects as we try to make sense of it all or just accept that sometime we don't have a clue.

We have had the occasional guest ranging from "Candice" our first guest who asked us for directions to the toilet to theatre producer Kath Duncan and media personality Osher Günsberg.

Each episode as well as catching up on the goss we of course have a delicious refreshment provided....I wonder how long it will be till people discover this whole project is just an excuse for Carly and I to catch up and eat! 

I'd love to hear what you think of the show.


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This cake is the cover art of the podcast and is a great combination of sweet, tart and sharp (possibly just like the podcast) 

Rhubarb and ginger cake
Ingredients
  • 250g softened unsalted butter
  • 225g golden caster sugar
  • 250g self raising flour
  • 1tsp ground ginger
  • 1tsp baking powder
  • 4 large eggs
  • 100g glace/crystalised ginger roughly chopped  (plus extra to garnish)
  • 250g stewed rhubarb*
Method
  • Preheat oven to 180°C
  • This is an all in one mix
  • Add all ingredients except the ginger and rhubarb to a large mixing bowl
  • Beat together to combine for a couple of minutes
  • Stir in rhubarb and ginger
  • Add batter to lined cake tin
  • Bake at 180°C for 55-60 minutes
  • Allow to cool in the tin for 10 minutes
  • Completely cool on a wire rack
  • Cover with icing and extra ginger
Cream cheese icing
Ingredients
  • 250g cream cheese (full fat)
  • 200g icing sugar
  • Juice of 1/2 lemon
Method
  • Beat together till smooth and not grainy (can be 20 minutes so a stand mixer is a good friend)
*I stew a bunch of rhubarb cut into 5cm chunks with about 1tbs of sugar and juice of 1 lemon in a fry pan over medium heat for about 10 minutes. 
There will be some left over for breakfast with yogurt.



Carly isn't a fan of icing which just means I get her's!!!




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