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Rhubarb and soured cream cake with a ginger syrup Ingredients 75g unsalted butter, softened 250g light brown soft sugar 284ml pot Reduced Fat Soured Cream 2 medium eggs 3 tsp ground ginger 300g self-raising flour 400g pack rhubarb, trimmed and roughly chopped 100g caster sugar Method Preheat the oven to 180C, gas mark 4. Grease a 23cm round springform cake tin and line the base with baking parchment. Cream the butter and brown ugar together, then beat in a little soured cream until the mixture is smooth. Beat in the remaining cream, eggs and two teaspoons of the ginger. Gently fold in the flour, then spoon into the tin. Smooth the top then scatter over the rhubarb. Bake for 1' hours or until the cake feels firm to the touch, covering with foil after one hour if it begins to brown too much. Leave to cool in the tin for 10 minutes, then remove and peel off the paper. Place the cake on a wire rack, then transfer to a serving dish. In a small pan, gently heat the caster sugar with the remaining ginger and 100ml cold water, until the sugar has dissolved. Increase the heat and boil for about five minutes, swirling occasionally but not stirring, until the syrup is golden brown. Spoon over the rhubarb cake and cut into wedges to serve. Cook's tips New-season rhubarb has the best colour. This cake will keep for two-three days if stored in an airtight container in a cool place.
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Title Annotation:Features
Publication:Western Mail (Cardiff, Wales)
Article Type:Recipe
Date:Jan 25, 2010
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