Photo: David Holifield
Warm ginger cake with rhubarb
22 ingredients
2 hr + 1 hr
Serves 8
openrecipes
Rhubarb sorbet, poached rhubarb and syrup-soaked ginger cake combine in this magnificent dessert recipe.
Estimated Nutrition (whole recipe, rough)
728
Calories
20g
Protein
19g
Fat
117g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 gelatine
- 500g/1lb 2oz rhubarb
- 140g/5oz caster sugar
- 4 tsp liquid glucose
- 50ml/2fl oz water
- 1 lemon
- red food colouring
- 140g/5oz granulated sugar
- 225ml/8fl oz water
- 1 lemon
- 1 vanilla pod
- 2 stalks pink rhubarb
- 225g/8oz unsalted butter
- 225g/8oz caster sugar
- 5 free-range eggs
- 175g/6oz plain flour
- 100g/4oz ground almonds
- 2-3 tbsp ground ginger
- 3 tbsp stem ginger
- 100ml/3½fl oz plain yoghurt
- 1 vanilla pod
- ½ lime
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes