This lovely coffee cake is easy peasy and makes the most of your spring rhubarb bounty. The crumble is elevated with the addition of coconut. The recipe is divided into three parts: the crumble, fruit and the cake. You will need a 9-inch round or square springform pan to ensure your cake will be easy to remove.
Preheat oven to 400F. Lightly grease a 9-inch round springform pan and line with parchment paper.
120 grams (8 1/2 tbsp) unsalted butter, melted
3/4 cup packed light brown sugar
1 1/2 cups all-purpose flour
1/4 cup shredded coconut
1/4 tsp salt
Place all the crumble ingredients in a large bowl and use your hands or a wooden spoon to mix. Set aside.
260 grams of fresh garden rhubarb (about 2 or 3 medium stalks) cut into 1 cm slices.
260 grams of fresh garden organic strawberries, hulled and sliced 0.5 cm thick
2 packed tbsp light brown sugar
1/4 cup tapioca flour (or cornstarch)
2 tsp fresh lemon juice
1 tsp vanilla bean paste of scraped seeds of 1/2 vanilla pod
1/8 tsp salt
Place all the fruit ingredients in a medium bowl, toss and set aside.
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter at room temperature, cubbed
1 3/4 cup confectioners’ sugar
3 large room temperature eggs
1 tsp vanilla extract
Sift the flour, baking powder and salt together in a bowl and set aside. Place the butter and confectioners’ sugar in the bowl of an electric mixer with the paddle attachment and beat for about 3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl when necessary. Add the vanilla extract followed by the dry ingredients and beat just until combined.
Some assembly required
Pour the cake batter into the lined cake pan and smooth out the surface. Spoon over the fruit mixture and then sprinkle evenly with the crumble mixture.
Bake for about 70 minutes, until the cake is golden brown on top and a skewer inserted into the centre comes out with just a few moist crumbs attached. Cover with tin foil for the last 15-20 minutes of baking so the top doesn’t get too dark. Cool completely before removing from pan.
This lovely little light cake serves eight with nary a crumb left. The homemade pistachio paste whipped into the Swiss meringue buttercream gives the cake’s layer’s a primavera hue and a nice nutty flavour that complements the almond sponge perfectly.
Homemade pistachio paste
Expensive to buy, if you can find it, pistachio paste is not hard to make yourself and the results are pretty great.
200 grams shelled pistachios (If you can’t find shelled, do the shelling yourself as I did…buy about 450 grams of un-shelled pistachios to give you the 200 grams you will need allowing for snacking while you shell)
50 grams ground almonds
100 grams sugar
About an ounce of water
A few drops of almond extract
Using a coffee grinder (my choice), mortar and pestle or a blender, grind the pistachios until smooth.
Transfer the ground pistachios in a large bowl and mix in the almond meal
Add the almond extract. In a small saucepan, combine the water and sugar and heat until the temperature reaches 115-120 degrees C, stirring constantly.
Immediately pour the sugar/water mixture into the nut mixture and mix quickly to prevent the sugar from crystalizing.
While mixing the mixture to form a paste (kneading with your hands is best), you may have to add more water in order to achieve a marzipan-like texture. Add only 1 teaspoon at a time.
Wrap in plastic wrap and store in a plastic bag. Freeze for longest shelf life.
Makes about 12 ounces of paste so enough for this cake and for the next time you bake it.
Almond sponge cake
You will need a 10 by 15 inch cake pan to get the three six-inch round cake layers and you will need and a six-inch cake ring. Alternatively you can use a 9 by 13 inch pan and Macgyver one of the layers by cutting out two half circles and piecing them together to use in the middle layer of the cake (or you can use a hexagonal shaped pan if your husband remembers his math formulas and can calculate the area and compare it to the recommended 10 by 15 inch pan that I didn’t have.)
2/3 cup (85g) icing sugar sifted
4 large eggs
1 tsp pure vanilla extract
1 cup (115 g) ground almonds
1/2 cup (65g) all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 tsp finely grated lemon zest
2 tablespoons unsalted butter, melted
4 large egg whites
1/4 cup (50 g) granulated sugar
3/4 teaspoon cream of tartar
Pre-heat the oven to 375F. Grease a 10 by 15 inch or 9 by 13 inch cake pan and line it with parchment paper.
In a large bowl, whisk together the icing sugar, eggs and vanilla until pale in colour. (I cheated and used an immersion blender). Sift in the flour, ground almonds, baking powder and salt. Add the lemon zest and mix until combined. Stir in the melted butter.
In a clean bowl of a stand mixer fitted with the whisk attachment, whisk the eggs whites until they start to foam and add the granulated sugar and cream of tarter and mix on high until stiff peaks form.
Carefully fold the egg whites into the batter. Pour the batter into the cake pan and spread it out with a spatula. Bake for about 10 minutes, until springy to the touch. Cool on a wire rack.
1/2 cup large egg whites
1 cup (200 g) granulated sugar
1 1/2 cups (340 g) unsalted butter at room temperature cubed
1 1/2 teaspoon vanilla extract
1/4 cup pistachio paste
Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan half full with water and place over medium heat. Place the mixer bowl on to top of the saucepan to make a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it is hot to the touch. Fit the mixer bowl onto the stand mixer and with the whisk attachment, beat the egg white mixture on high speed for 8 minutes, until it holds medium-stiff peaks.
Change to the paddle attachment. With the mixer on low, add the butter a few cubes at a time then the vanilla and pistachio paste. Once all incorporated, turn the mixer up of medium-high and beat until the buttercream is silky smooth.
Some assembly required
Lift the cake out of the pan using a spatula. Invert it on a clean work surface and peel off the parchment. Using a 6-inch cake ring cut out three rounds of cake. Place the cake ring on a cake board or plate and place the bottom layer of cake inside the cake ring. Fill a pastry bag fitted with a round piping tip with the pistachio buttercream. Pipe about a 1/2 cup of the filling and press into sides of the cake ring. Smooth out with an offset spatula. Place half the raspberries on top of the buttercream pressing them in lightly. Fill in the gaps between the berries with more buttercream. Add another cake layer pressing down lightly and repeat with the buttercream and berries. Top the final layer of buttercream with the third layer of cake and refrigerate to set for about 20 to 30 minutes.
Once set, insert a knife around the inside of the cake ring carefully wiggle the cake ring off. Dust the top with icing sugar before serving and add edible flowers to garnish if you like.