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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This cake is moist, light, and unusually spiced. The recipe was adapted from a recipe found at /cake. If you want to use more standard ingredients, replace Chinese five spice with cinnamon, and rosewater with vanilla essence. We can't buy cake flour here, so I replaced two tablespoons of the flour with cornflour. Please note: this recipe uses NZ measurements (1 cup = 250 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL). Ingredients:
2 cups minus 2 tablespoons all-purpose flour |
2 tablespoons cornflour |
4 teaspoons baking powder |
1 teaspoon chinese five spice powder |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1/3 cup butter or 1/3 cup margarine |
1 cup brown sugar |
1 egg |
1 cup buttermilk |
1/4 cup cooking oil (eg canola) |
2 teaspoons rose water or 2 teaspoons vanilla essence |
2 cups chopped fresh rhubarb |
2 tablespoons white sugar |
1/4 teaspoon cinnamon |
Directions:
1. Preheat oven to 180°C (350°F). Grease a 9 inch (23 cm) round cake tin. Finely chop the rhubarb.
2. In medium bowl, combine flour, cornflour, baking powder, Chinese five spice, 1/2 teaspoon cinnamon and salt.
3. In large bowl, beat together butter and brown sugar until light and fluffy. Add egg, buttermilk, oil and rosewater, beating after each addition.
4. Add flour mix to wet ingredients and stir.
5. Stir in chopped rhubarb.
6. Pour batter into pan, spreading evenly.
7. Mix together white sugar and 1/4 teaspoon cinnamon in a small bowl. Sprinkle over top of batter.
8. Bake 45-50 minutes or until golden brown.
9. Let cake cool in cake tin on top of wire rack for 15 minutes.
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