the a-team | honeyed rhubarb + cardamom cake

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So my parents were out of town for a couple of days last week. Perfect setting to invite a bunch of people, throw some crazy party that turns into a rave and gets shut down by the police. In my next life I'll make backyard raves a priority. Instead I spent the few days tossing a date around in my head: August 18th. May 18th snuck up on me really fast, but the weight of August 18th has just sunk in, like you know when you've had a dull pain in a muscle and then there's one movement and it totally goes? Well I just blew that figurative muscle. On August 18th my sister has to be in Aberdeen, for her masters. It's the start of her first semester. Weird as it may seem, we have never really been apart. She went on a solo trip to the Bahamas last year and I remember how lost I was - kind of floating, without an anchor, like a helium balloon that a careless kid had lost. One of those no end and no beginning feelings. The day was suddenly devoid of random laughter and the kind of chatter that keeps the wheels of a family unit oiled and running. You probably know that Layla and I are very close.  But straight out, we fight a lot. Like, a lot. At least a couple of times a week, some weeks are better than others, some are just short fuse after short fuse, maybe because we're so close, we pick up on each other's feelings really quickly. If she's upset, I know it, and I get frustrated that she won't just tell me what the problem is and maybe I could help. Probably the same for her because neither of us are the type to have these big 'I'm so stressed' type breakdowns, or really to whinge and complain because do you want some cheese with that whine? is a stock response. 

rhub cardamom cake 1-1.jpg

We both suddenly grew up a lot in the last few years, independence and responsibility wise. We have new cars, we have very floaty schedules with this whole university enterprise, so we took on a lot of the household stuff. Not saying that my parents don't do anything, I haven't yet taken up loading the washing machine but I mean we do things like take the dogs to the vet, keeping the fridge reasonably stocked and spend some time sweeping up dog hair. So maybe that's what has changed our relationship, and maybe that's why sometimes there's more friction. We're not just playing house anymore, we're living in a house where drains pack up when my parents aren't around and I have the number of the electricity network on my phone because storms do funny things to wiring. This is in no way to be interpreted as a complaint, in fact the freedom we have is great. It's more of an acknowledgement that things are changing and life goes in phases, a bit like a chrysalis. It's almost as if Layla and I are in a team (the A-team, of course) against various forces like city traffic, professors that don't respond to emails, parking shortages at university, rude receptionists and the like. We're together in this game of keeping alive a dog without a spleen who sits waiting by the door for Mum to come home, and another monkey whose default mode is hunger strike. The game also means that kale runs out at inconvenient times, scary dashboard messages about tyre pressure appear, players miscommunicate and mess up, but we're on the same side. And that's what matters.

So we reshuffle the new stack of cards we've been dealt. Hard to know how to play them sometimes, but I go back to a very simple phrase we've said since we were young - when friends were giving up on us, when we ended up alone on the first day in some new school. At least we have each other, on repeat. Same now. Days can be long, the traffic is murder, it rains a lot, we worry non-stop about Prune and Suzi. But never alone, there are two of us through all that. 

Our little team, on a feeble lifeboat tossed about in tidal waves. With two helmsmen learning on the job, always seeking out dry land a calm lagoon where we can moor. After August, I'm losing my lookout and I'm going to learn how to navigate by myself. I mean, I can do it, physcially,  there's not that much more around the house or anything that I'll have to do juggle, but it's just the spirit that will be gone. No one to ask whether or not it's going to rain, no fall back person to ask for a hand cleaning muddy paws... the hull of the boat will be there, there'll be a working engine, a spot in the harbour, but the sea can feel like a very empty place when you're down a crew member.

“The vast night. Now there’s nothing else but fragrance.” – Jorge Luis Borges

My dad gave me what I consider a huge compliment when this cake was baking. He said that it reminded him of his childhood, the smell of something baking, of coming home and finding his mum had baked a warm snack. Idk why that meant something to me but it did.  Anyways. I remember I saw (aaaages ago) a photo of a rhubarb cardamom tart in an ikea magazine (that must've been when we lived in Belgium because there's no ikea around here) and the combination stuck with me. Credit to the Scandies and their impeccable taste because this cake turned out really well.

You'll see that I make you cook the rhubarb first which may seem fussy but stick with me on this one because the fruit becomes totally tart-sweet with the honey. It then melts into these little custardy pockets of goodness, so my apologies for the extra dirty dish but it's worth it. Other than the rhubarb pre-cooking the batter comes together very fast, no mixer and you have a rustic, humble cake. If you want to fancy it up a light dusting of powdered sugar would be nice, or perhaps serving it with some vanilla bean ice cream. Or yogurt and have cake for breakfast. As a side note, apparently it was mother's day in the States on Sunday, so another big shout out to all the amazing mamas out there, I don't know how you do it all.
Love xx

PS. You'll notice that this post has a title... most of my old posts do now, too. In my post drafts (in email chains ha) I always gave them titles but then decided not to include them. I thought it would help search engine rankings but since google doesn't index the site at all (don't ask), nothing to win and nothing to lose :) 

honeyed rhubarb + cardamom cake

makes a single layer 8 inch (20cm) cake       // gluten + easily dairy free

1 cup (100g) almond meal
1/2 cup (50g) oat flour
1/2 cup (60g) brown rice flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon freshly ground cardamom
1/3 cup (75g) coconut oil, melted and cooled
1/2 cup (100g) coconut sugar, light muscavado or cane sugar
2 eggs
1 cup (250ml) plain yogurt of choice, room temperature

// rhubarb

450g (1 pound) rhubarb stalks
4 tablespoons (80g) honey
heaped teaspoon cardamom pods

Start by preparing your fruit. Chop the tough ends of each rhubarb stalk, then slice the stalks into chunks around 5cm (2 inches) long. If any stalks are super chubby, slice them in half lengthwise too. Set a pan over medium high heat, add the rhubarb, pour over the honey and stir to combine so everything is coated, then add the cardamom pods. Cook for 6-8 minutes, till the fruit is soft but not falling apart (the oven takes care of that). Set aside to cool in the pan.

Preheat your oven to 180'C, 350'F. Line an 8 inch springform pan with parchment paper*, then rub a little coconut oil on the sides and the parchment.

In a large bowl, whisk together the flours, baking soda/powder, salt and cardamom. 

In another large bowl, whisk the sugar and oil together so the sugar isn't clumpy, then beat in both eggs and the yogurt till smooth and pale (the tahini comparison is relevant here). Add the vanilla and mix once more.

Drain the cooked rhubarb, reserving around 2 tablespoons of the cooking liquid (if there is less don't worry). Toss the fruit in the flour mix, it may fall apart a bit but that's fine. This stops the fruit sinking to the bottom.

Pour the wet mix into the dry; add the two tablespoons of rhubarb syrup and gently mix with a wooden spoon till there are no more patches of flour.

Pour the batter into the prepared pan then bake for 50-55 minutes, till a skewer inserted into the middle of the cake shows it's done. If the top is browning too fast (this is a very moist cake so it's possible) you can tent it with foil and there shouldn't be a problem.

The cake will keep on the counter for 3ish days, better in the fridge for a few days after that, it's  light so it may dry out.

Notes

One thing to note is that the moisture from the fruit means the cake sort of buckles once cut and then has a rather 'savaged' appearance. No harm for snacking but if you'd like to serve this cake to company, present it before really going at it with a knife. Everyone will be then be too busy eating to notice how the middle caved.

*this is related to the above. I usually don't fret about instructing people to grease/line pans because you all have your preferences, but because of the custard-y nature of the fruit, the batter sticks and the cake is quite fragile at first - not really one to stand up to inverting onto a rack. So parchment, coconut oil and a pan with removable sides make things a lot easier. As I said, it's somewhat rustic, so don't worry too much.

spring baking

the hedgerows are playgrounds | strawberry - rhubarb jam scones

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I joked to my sister the other day that I should write a post about where we live, north Norfolk. Its little quirks. Do it, my sister said, people will find it interesting. It'll be funny, she told me, and your writing is usually so serious. So here starts a humorous tale about every day life in a small village with a thatched church and fields all around. The antagonists are the tractors. I'll start my story with an anecdote about how I'm often on the one-lane road, headed to the highway and I'll be doing 20 miles because I'm behind a tractor carrying hay on the trailer. It'll be far beyond legal weight limits but hey, this is Norfolk, anything goes. The car in front of me will be a black Range Rover, with a personalized number plate, something like HA1 D3R, and it will be the newest model. The driver will be a woman who is bleached blonde and will attempt to overtake the tractor around one of the hairpin bends. She'll be lucky because the traffic on the other lane is probably held up by another rogue AGV.

I'll also write about how we'll be standing on a grassy verge in the village where we live, the leg of my jeans will be soaked from local drainage issues and pressing it against Prune's wet fur to stop her swerving into the road and into the path of another tractor. The tractor will be new and fancy. Farmers do ok here. The roads are already narrow and cars spill out of driveways to park on either side, it'll start to rain, scattered showers, scattered dog walkers. Our house is flanked by forest on one side and a field on the other, where a family keep two horses. I say a family, because we can't really seem to figure out how they're all related, but in north Norfolk villages seem to be made up of a couple of interconnected families. The son (we think he's the son. He could be the brother?) is the local woodcutter with two labradors a bit like ours, a wood pile to rival that of those in northern Utah, and a unimog. When was the last time you saw one of those? He also seemed to have refurbished a Mercedes SUV that his wife likes to drive, off-road style, through the horse fields next door. Maybe it's a way of keeping their two toddlers entertained.

I'll say that the tractors don't stop, the whole year, and the size of their tyres is no joke. I'll recount the time that we were just walking along a genteel country lane, when a pick-up drove out into the middle of a field. We wondered what the driver, a farmer, was doing. He promptly lowered the window of the car, pulled out a rifle and let off a few shots to scare the crows. My heart didn't stop pumping the rest of the day. The car was not further than 25 meters from the road. I'll write as I did before about how people hang pheasants from their rafters, and rabbits from the mirrors of Land Rover Defenders, and about how one of the activities at the local primary school is plucking a pheasant for pheasant pie. My sister had a shock when she walked in to the school one day and found the pile of dead birds by the door. I'll mention that the next village is the winner of RHS Britain in bloom pretty much every year, and that from February onwards as you drive through there are great groups clad in overalls with shovels, preparing the beds and planting seedlings. That the post office is also in that village, owned by a family that everyone knows; it's a local institution. I was standing in line to mail something one day and there was a woman in front of me, collecting a parcel. She was wearing jeans tighter than mine; ankle cropped, with a frayed hem, and fancy Nike hightops, a flowy white blouse and big sunglasses. She was also twice my age (at least) and hugged the man when he served her, then drove off in a white Audi saloon. I tried very hard not to roll my eyes and for my efforts was bumped out of the queue by a man with a bushel of beets in one hand; wearing muddy boots and a deerstalker cap.

But I'll also write about how the kids from the village primary school literally fall out of cars waving to my sister who works there once a week; and little Archie calls from his bedroom window to say hello. There was the time a neighbor came knocking on our door, saying a rooster was in her garden and she was looking for its owner, fearing it would be eaten by a fox. About the elderly farmer with a Norfolk accent so heavy we wonder if he's speaking English (and we doubt he understands us) who stops us to chat and ask about the dogs, then waves from his ancient tractor.  About the bushes that are so heavy with blackberries come late summer the freezer is full the whole year; and the hedgerows that are playgrounds for robins and sparrows.

That there's an older couple with a gentle black Lab who often ask us how our grandparents are doing; they became friends. That in the fall I make applesauce out of apples from our own trees which in spring explode in color, and the roads turn pink from petals. I'll repeat, again, that winter nights are white, that I've never seen more stars in any of the unknown pieces of the wild where I've found myself. That from my bedroom I hear owls call and from in front of a sink filled with dishes I watch a family of blue jays teach their babies to eat from the birdfeeder. That I've seen young pigeons take flight after falling from their nest in a wild Norfolk storm, that the coast around here is one of the rare places that Arctic Terns nest. That someone aptly named it an area of outstanding natural beauty. The silence, early morning and late evening, is so immense it's haunting. I'll be charmed by the beauty in the chaos and the fine layer of red sand that is forever tacked to the bottom of my jeans. 

"And the peace which I always found in the silence and emptiness of the moors filled me utterly" James Herriot, All Creatures Great and Small

Hello there :) Are you seeing an acute case of seasonal fruit fomo in this post? Particularly if I add that I am on an asparagus-for-dinner-bender? It just so happens that I really like strawberries. And rhubarb. And I wait all year for asparagus. Asparagus aside, the former are obviously a classic pairing and since these early season strawberries are not quite the sweetest yet, they work so well in a compote with the sour tang of rhubarb. I call these babies jam scones but they're really just scones with a dollop of compote (which is really easy to make). You can adjust the amount of maple according to the sweetness of your strawbs, using the lesser amount when the berries are really at their sweetest. These scones are not  typical scones - like my other scone recipes, they are more fragile and bread-like than flaky and rich buuuut no need to worry about keeping butter cold or anything like that.  The pastry/scone part is just barely sweet, so feel free to add a fat sprinkle of turbinado before baking and make sure you choose a compote you really like (whether this one or store bought) because that jammy center really sings. The spelt flour makes the pastry mildly nutty, with a little bit of whole-graininess that is so satisfying. They don't really need any shaping or anything, so I hope you try them out this spring :)

Big hugs xx

strawberry - rhubarb jam scones

makes 8 large scones & 2ish cups / 500ml compote

for the strawberry & rhubarb compote (makes one standard mason jar - around 2 cups / 500ml)

450g / 1 pound rhubarb
600g / 1.5 pounds strawberries
1/3 - 1/2 cup (80-120ml) pure maple syrup, depending on preference and your berries
Juice of one large lemon (or around 3 tablespoons natural oj)

for the scones

2 cups (230g) spelt flour, plus a little extra for dusting
1 tablespoons baking powder
1/4 teaspoon salt
1 free range egg
1 tablespoon (20g) honey
2 tablespoons (27g) coconut oil, melted
1/2 cup (120ml) plain yogurt (I used goat yogurt, use what you have)
1 teaspoon pure vanilla extract

1/2 cup (8 tablespoons) strawberry and rhubarb jam, or your favourite natural-style jam

// To make the compote

Start by prepping the fruit. Discard the ends of the rhubarb stalks and cut to 2cm / 3/4 inch chunks. Wash and pat dry. Hull your strawberries, curing larger ones in half and leaving smaller ones whole.

Place a large, heavy based pan over medium heat.  Add to it the citrus juice and the washed + diced fruit. Pour the syrup over and stir together with a wooden spoon.

Let the fruit cook for about 20 - 30 minutes over medium-low heat, stirring often and letting it bubble and reduce. Initially it will look VERY watery because the rhubarb is releasing its moisture. Don't be put off, it will suddenly thicken and you'll see the juices really reduce. The time will depend on the juiciness of your berries but look for when the liquid is mostly gone, the fruit it soft and broken down and that it slops off a spoon rather than drizzles (very technical, as ever).

Immediately remove from the heat and pour into a heat safe container. Allow to cool before closing; it will thicken as it cools. Magic. The compote will keep around a week to 10 days in the fridge in an airtight jar.

// for the scones

Preheat the oven to 180'C, 350'F and like a baking sheet with parchment paper. In a large bowl, whisk together the flour, salt and baking powder.

In a liquid measuring cup or small bowl, beat together the egg, oil and honey. Whisk in the yogurt and vanilla extract till smooth and pale. 

Draw a little well in your dry ingredients then pour in the wet mix. Stir together gently, but firmly with a wooden spoon. Once the dough becomes to come together (don't overmix), dump it out onto a lightly floured surface and knead to bring it together.

Divide the dough into 8 equal pieces - I used a scale and a bench scraper but you can just eyeball it if you prefer. Shape each piece into a round mound and place evenly spaced on baking sheet.

Dip the back of a  tablespoon measure in flour then press it into the mound of dough to create an indent. Fill the indent with a tablespoon of compote and continue with each scone.

 Bake for 16-19 minutes, till the top of each scone is golden and feels crisp to the touch. Cool on a wire rack, but or enjoy straight from the oven. Cooled and in an airtight container they'll keep well for about 3 days, but will freeze and defrost.

 

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