Upside-Down Rhubarb and Ginger Cake from Wood-fired Oven Cookbook by Holly Jones and David Jones
This is a very adaptable recipe, as you can use whatever fruit is in season, including plums, pears, apples or blackberries. Baking the cake upside down in the wood-fired oven keeps the fruit beaut...
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Cooking tools:
- Wood-fired oven
- Metal peel
- Coal hook
- Oven thermometer
- Cake pan
- Mixing bowl
- Whisk
- Spatula
- Cooling rack
Ingredients
- 50 g /2 oz light muscovado (brown) sugar
- 350 g /12 oz young pink rhubarb, cut into 2.5cm/1in chunks
- 15 g /½ oz stem ginger, drained and finely chopped
- 350 g /12 oz/3 cups self-raising (self-rising) flour
- 350 g /12 oz/3 cups caster (superfine) sugar
- 4 medium free-range (farm-fresh) eggs
- 150 ml /¼ pint/⅔ cup natural (plain) yogurt
- 15 g /½ oz ground ginger
- yogurt, cream or stem-ginger ice cream, to serve
- 50 g /2 oz butter, softened
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