Evening all! Hannah here. Wow, wow, wow, what a weekend! We launched our new website, (after many late nights, long conversations and fiddling behind the scenes) just in time for Blogtacular on Saturday. Thanks so much for all your amazing feedback, we've been a little overwhelmed! Although we have yet to receive a comment on the new site- who wants to be first?! We can have an actual conversation here! More on Blogtacular later.
Davina's old blog, The Making Home had a regular Making Monday feature which we are continuing here on Seeds & Stitches. Todays making monday is May Cake; a monthly cake recipe featuring seasonal ingredients. Rhubarb and strawberry crumble cake is a curious yet intoxicating combination of a sponge cake and a fruit crumble. When I received rhubarb in my veg box this week I immediately pictured it roasted and juicy, atop a light sponge and nestled underneath crunchy golden crumble pieces. Kent is currently enjoying the first of its locally grown and incredibly sweet strawberries, heaped high on the market stalls and supermarket shelves and tempting me daily. So there was no way I could resist adding them here. Both Davina and I bake with our kids, and although its definitely messier, it is very enjoyable!
This recipe is an adaption of a recipe that I first found on Katy Elliot's blog (my first ever blog crush many years ago!)
- For the Crumble topping:
- 100 grams softened unsalted butter
- 25 grams all-purpose flour
- 25 grams ground almonds
- 25 grams packed light-brown sugar
- 1/4 teaspoon salt
For the cake:
- 250 grams of a mixture of strawberries and rhubarb (any combo is delicious), cut into 2cm pieces
- 125 grams unsalted butter, room temperature
- 25 grams light-brown sugar
- 125 grams confectioners’ sugar
- 50 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Preheat oven to gas 4/ 350 degrees.
- Butter an 8 inch square baking pan. Line with baking paper, leaving a 2-inch overhang on two sides. Butter and flour paper, tapping out excess flour. (the bottom of the cake gets deliciously gooey so the flouring helps to remove it from the pan)
- Combine butter, brown sugar, and salt.
- Add flour and rub with hands or cheat like I did and use the mixer to combine ingredients until large crumbs form.
- Pop in the fridge whilst you do the next bit.
- In a medium bowl, sprinkle 25 grams of flour and 25 grams of brown sugar over the fruit. Mix until evenly dispersed.
- In another medium bowl, combine baking powder, salt and 100 grams flour.
- In the mixer, beat together the butter and confectioners’ sugar until light and fluffy
- Beat in eggs, one at a time.
- With mixer on low, beat in vanilla, then flour mixture.
- Spread cake mixture in prepared pan.
- Then add a layer of fruit
- Top with streusel.
- Bake cake until golden and a toothpick inserted in centre comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan.
- Using paper overhang, lift cake from pan and cut into squares.