Hello and happy Friday! Here are some links to a few recipes, e-mags and other bits and pieces you might like to check out over the weekend, plus an easy and delicioous rhubarb and hazlenut cake recipe.
- I love the idea of this ‘Celebration of Extraordinary Home Cooks‘
- Sweet Paul has just launched a Christmas issue and it’s gorgeous
- A blog named Scout is my big discovery of the week; beautiful photography (particularly this shoot) and lots of great armchair travel (this post on Paris’s Bastille Markets is a good start)
- Here’s a handy list for anyone getting their bake-on this Christmas
- Heirloom LA makes outdoor catering look sooo good
- We love a good ‘tray bake’ in this house so will definitely be trying these sesame super bars and this honey, cinnamon and plum pudding slice
- Black sesame and ginger ice cream and apricot and plum breakfast biscotti from a new favourite blog G0lubka.
- Another beautiful scone recipe from 101 Cookbooks, this one with whole wheat, blackberry and ricotta
- Hazlenut cream tart from What’s for Lunch Honey?
- I know this is a little off-message but wanted quickly mention Card Lust, a fantastic new app by my friend Felicity. It’s a cool way to send messages, recipes and happy birthday’s to friends. There’s a really lovely collection of Christmassy cards and all of them can be sent via email or text. Nice one!
Rhubarb and hazlenut cake
The hazelnut butter really makes a difference, we bought ours freshly ground from Canobolas Pure Health and your local health food store will have a good range of nut butters (as will most supermarkets too).
1 cup caster sugar
1 bunch rhubarb, trimmed
2/3 cup brown sugar
1/2 cup hazlnut butter
1 tsp vanilla essence
100g unsalted butter, melted
1 1/4 cups wholemeal self raising flour
2 tbsp buttermilk (milk will be fine if that’s all you have)
Preheat oven to 180°C then grease and line a 24cm spring-form cake tin. Place sugar and 1/2 cup water in a small saucepan. Heat on low, stirring, until sugar dissolves. Then increase the heat to medium and simmer (without stirring) until golden, this will take about 8 minutes. Immediately pour into prepared pan. Slice the rhubarb into different lengths and arrange these so they cover the base of the cake pan then pour over the caramel. Using an electric mixer, beat the eggs, sugar, vanilla and hazlenut butter until pale and creamy. Add butter and beat until well-combined. Fold through flour and milk alternately, beginning and ending with flour then place spoonfuls of batter over rhubarb and carefully smooth the top. Bake for 25-30 mins, until cake springs back when touched and invert on a plate while still hot. Sprinkle with icing sugar and serve with honeyed yogurt or cream.