Rhubarb and Rosewater Fairy Cakes
From Flavour by Vicky Bhogal
It's that time of year - rhubarb season!
Makes 12
125g rhubarb, chopped into 1 cm pieces, washed and drained ( a few droplets of water here will help)
1 tbsp light brown sugar
125g unsalted butter, softened
125g super fine sugar
125g self-raising flour, sifted
1 tsp baking powder, sifted
2 large eggs
1 vanilla pod, split open lengthways
For the Rosewater Icing
30g unsalted butter, softened
50g cream cheese
60g icing sugar, sifted
8 tsp rosewater
For the Rhubarb Buttercream
50g rhubarb (choose the deepest pink pieces), thinly sliced
1 tbsp super fine sugar
25g butter
4 tsp icing sugar
Preheat the oven to 375F and line a12-bun muffin tin with cases.
Place the rhubarb in a pan with the sugar. Cover and cook over a very low heat for 4 minutes. Set aside.
Cut the butter into small pieces and place in a large mixing bowl. Add the sugar, flour, baking powder and eggs, and the seeds scraped out of the vanilla pod. Beat until smooth and evenly mixed. I do this by hand, and it works well.
Chop the rhubarb into small dice and add to the mixture, gently incorporating. Divide the mixture between the cases and bake for 18-20 minutes until golden and springy when touched. Cool slightly, then transfer to a wire rack to cool completely.
To make the rosewater icing, beat the butter and cream cheese in a bowl using an electric mixer, or in a food processor, then gradually add the icing sugar and beat again. Finally add the rosewater and beat till smooth. Spread a thinnish layer over the cooled cakes. Leave to set while making the buttercream.
Place the rhubarb in a pan with the sugar and cook, covered, on a very low heat for 4-5 minutes until very soft. Leave to cool completely. Using a spoon, beat this with the butter and icing sugar until pink and smooth. Use a piping bag to pipe little rosettes on the centre of each cake.
Flavour: A World of Beautiful Food
Vicky Bhogal
Vicky Bhogal, the author who brought us Cooking Like Mummyji, is back with treats for the eyes and appetite. Inspired by international culinary delights we are brought into a world of watermelon sushi and lime-seared tuna. This book is anyone who loves to cook and has an interest in unique cuisine. Hardcover, 224 pp. $39.95.
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