Upside Down Rhubarb Ginger and Hazelnut Cake
Ginger-spiced rhubarb gives this upside-down cake its vibrant colour and beautiful tart flavour that balances nicely with the delicate hazelnut cake.
Ingredients
- 8 stalks rhubarb (500g), cut into 9.5cm lengths
- 2 tablespoons finely chopped uncrystallised sweet ginger (naked ginger)
- ⅓ cup (80ml) ginger cordial
- ¾ cup (165g) caster sugar
- 4 eggs, separated
- ¼ cup (60ml) light olive oil
- ⅓ cup (80ml) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (150g) self-raising flour
- ½ cup (50g) hazelnut meal (ground hazelnuts)
- ¼ teaspoon cream of tartar
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