The edible Sussex flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use.
No chemicals or PTFE are used in the coating of the wok.
Coating can be simply restored at home, time after time.
This cake is a variation of a much loved steamed sponge and is a light and luscious foil for the tart rhubarb topping.
2 long sticks of rhubarb
Sugar to taste
120g butter
120g golden syrup
2 eggs
120g self raising flour
1 tblsp ground ginger
Heat the oven to 180ºC
Cut the rhubarb into thumb sized pieces and place in an oven proof dish. Sprinkle liberally with sugar, you will have to decide for yourself how much you need, I used a couple of tablespoons.
Place in the oven for about 20 minutes until it is soft, but still holds its shape.
Set aside while you make the cake mix.
Lightly grease a 22cm cake tin
Beat the butter and golden syrup together until light in colour and thoroughly combined.
Beat in the eggs. really beat in the eggs, then beat a bit more.
Fold in the flour and ground ginger.
Spoon the cake mix into the prepared tin and level it.
Carefully place the cooked rhubarb on top of the cake mix and put the tin into the oven.
Cook for 20 - 25 minutes, until a skewer inserted into the middle of the cake comes out clean.
Serve at room temperature with cream or ice cream.
120g
butter, melted
2 eggs
120g sugar
60g sour cream
60g ground almonds
100g stoned weight of fresh cherries
Pre-heat the oven to 180ºC
Grease a cake tin and dust with flour, tipping out the excess (use rice flour if you want to make this gluten free).
Whisk the eggs with the sugar until the mixture leaves a ribbon trail when you lift out the whisk.
Add the melted butter and the sour cream and continue whisking.
Fold in the ground almonds and carefully pour the batter into the prepared tin.
place in the oven for 25 minutes. Turn off the heat and leave the tin in the oven for a further 10 minutes.
Leave to cool to room temperature.
This is a fragile thing, delicate as a beeswing, so it's better to serve it straight from the tin, rather than attempting to turn it out.
If you are being posh, do this away from the table, dust each plate with icing sugar, put a couple of stoned, fresh cherries on the side and serve with creme fraiche and an ice cold tot of cherry vodka.