Rhubarb and Orange Blossom Cake
Rhubarb and Orange Blossom Cake might be a good recipe to expand your dessert recipe box. This recipe serves 8 and costs 55 cents per serving. One serving contains 371 calories, 6g of protein, and 19g of fat. A couple people made this recipe, and 20 would say it hit the spot. A mixture of sugar, plain flour, lowfat greek yoghurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. Mother's Day will be even more special with this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Delicious Everyday. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so spectacular. Users who liked this recipe also liked Orange Blossom Cake, Orange Blossom Sesame Cake, and Orange Blossom-Sesame Cake with Peaches.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
3 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
2 eggs
½ cup Greek yoghurt
1 tsp orange blossom water
1½ cups plain flour
3 stalks of rhubarb
½ tsp fine salt
1 cup caster sugar
2 tsp sugar, for sprinkling
170g (1½ sticks) unsalted butter, at room temperature
Equipment:
stand mixer
loaf pan
oven
skewers
frying pan
wire rack
Cooking instruction summary:
Preheat the oven to 160 celsius (325 Fahrenheit) and grease a 22cm (9 inches) x 12cm (5 inches) loaf pan.In a stand mixer fitted with a paddle attachment cream the butter and sugar together until light and fluffy. Scrape down the sides, and add the eggs, one at a time, along with the orange blossom water, and mix until combined. Sift in the flour, baking powder, soda and salt along with the yoghurt and mix until just combined.Pour into the loaf pan and spread out evenly. Trim the rhubarb stalks to fit the pan and place along the top of the cake and sprinkle with sugar. Bake in the oven for 45 to 60 minutes, rotating the pan halfway through, until the cake is browned and a skewer inserted into the center comes out clean.Remove the cake from the oven and remove from the pan and place on cooling rack to cool completely.
Step by step:
1. Preheat the oven to 160 celsius (325 Fahrenheit) and grease a 22cm (9 inches) x 12cm (5 inches) loaf pan.In a stand mixer fitted with a paddle attachment cream the butter and sugar together until light and fluffy. Scrape down the sides, and add the eggs, one at a time, along with the orange blossom water, and mix until combined. Sift in the flour, baking powder, soda and salt along with the yoghurt and mix until just combined.
2. Pour into the loaf pan and spread out evenly. Trim the rhubarb stalks to fit the pan and place along the top of the cake and sprinkle with sugar.
3. Bake in the oven for 45 to 60 minutes, rotating the pan halfway through, until the cake is browned and a skewer inserted into the center comes out clean.
4. Remove the cake from the oven and remove from the pan and place on cooling rack to cool completely.
Nutrition Information:
covered percent of daily need
