Red Fruit and Nut Sponge
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 cup butter (scant)
- 2 cups light brown sugar
- 3 eggs
- 1 ½ cups plain Yogurt
- 1 ¾ cups Whole wheat flour
- 1 ¾ cups all-purpose flour
- 1 ½ tsps baking soda
- 1 ½ tsps Baking powder
- 2 tsps ground ginger
- 12 ozs Rhubarb (diced)
- 1 cup chopped Walnut
- For the icing
- 1 ¼ cups sweetened condensed milk
- ⅜ cup light corn syrup
- ⅔ cup butter
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23cm|9" cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Beat in the yoghurt.
4.
Sift in the dry ingredients and mix well. Fold in the rhubarb and walnuts.
5.
Pour the mixture into the tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the icing: heat the condensed milk, syrup and butter in a pan over a medium heat, stirring until thickened. Remove from the heat and cool slightly.
7.
Spread the icing over the cake and arrange the walnut halves and ginger on top of the cake.
