This recipe is adapted from a Karen Martini recipe that I made on request last year. And I must say, I have a few bones to pick with the original recipe!
Despite sounding brilliant (I think it was called Banana, rhubarb and yoghurt cake with pistachios and halva), the original cake itself was far from satisfying! It presented as a tea cake, but was stodgy and dense! Also, the flavour wasn’t great and I think the name of the cake is misleading. However, I must concede that it’s entirely possible that I just didn’t make the cake very well, and therefore any judgements I make about a cake recipe created by a renowned cook may be slightly misguided…
So anyway, this time, because it’s rhubarb season, and because I love rhubarb and I can’t stop buying it, I made the cake again but changed it a bit to improve it (at least that’s what I think). Honestly, I now love this cake, and will make it as long as there is rhubarb on the planet!
But, this is certainly a strange recipe, so don’t be put off by the odd ingredient list. If you don’t have arrowroot or tapioca flour, just use self-raising flour or almond meal instead. The arrowroot softens the cake a bit and with the coconut and almond meal it creates a more moist cake. If you don’t have rosewater or rosewater extract, however, I seriously advise buying some! It’s quickly becoming one of my favourite ingredients and you’ll be surprised how quickly you finish the bottle! You can find it in the supermarket with the other extracts and flavours or in the international section.
Rhubarb and Rosewater Cake
Adapted from Karen Martini
160g butter
160g golden caster sugar
200g self-raising flour
50g almond meal
40g desiccated coconut
1 heaped tablespoon arrowroot/tapioca flour
200g stewed rhubarb (plus more for decoration if desired)
60ml rosewater
60g greek yoghurt
Method
- Preheat the oven to 180C fan-forced and line a 20 or 22-centimetre spring form cake tin.
- Combine the flours, almond meal, coconut and baking powder to a large bowl and dry whisk to break up any clumps.
- Using a stand mixer, cream the butter and sugar. Add the eggs one at a time until incorporated. Add the dry mix and mix on a low speed until incorporated.
- Then add the yoghurt and rosewater, and fold in the rhubarb and banana by hand.
- Pour the batter into the prepared tin and top with extra stewed rhubarb if desired.
- Bake for about 40 minutes until a skewer comes out clean.
- Set aside to cool a little before removing from the tin.
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