Smokey Apple Rhubarb cake.... Mood= Sweet and Tarty!

I am exhausted! Really really exhausted. But all in the name of a good cause. I am about 4 weeks away from opening my own place and i am so excited. I have picked my packaging, designed my logo and got a colour scheme going that is very fresh but serious! I am so excited.

When you see everything coming together the way it has done for me, it makes it all so real and also so scary at the same time.

Christina (my business partner) and I were sitting working today getting our final things together, when i decided to get up and make this cake that i have been dreaming of for AGES! I had rhubarb in my fridge and had a lovely selection of apples roaming around my fruit basket and everything was JUST on the edge of doom.

I decided to make a really moist, sweet, smoky, tart spongy cake with caramelised apples and sticky rhubarb. YUMMY!

This cake is such a comfort to eat and so easy to make. You will make this again and again. The combination of the fruit and the seasoning so to speak make this such an indulgent cake.

Recipe:

5 Apples (1 large Bramley, 2 Pink lady, 2 Cox)
200g Red part of Rhubarb
1T of cinnamon
5T Golden caster sugar

330g sifted plain flour
1t baking powder
1t salt
240ml olive oil
370g golden caster sugar
60ml buttermilk
2.5 t Vanilla extract
4 eggs

Method:

• Peel and core the apples. Cut them into medium size chunks.

• Add chopped up rhubarb and mix with the apples, 5T of sugar and 1T cinnamon.

• Leave in a bowl till you need it.

• Preheat your oven to 180.

• In your kitchen aid, mix the buttermilk, oil, vanilla and sugar together.

• The add the flour, baking powder and salt sifting it into the mixed wet ingredients.

• Add one egg at a time. (it looked like choux pastry for a while then combined together well).

• Scrape down the bottom and the sides of your bowl to make sure it is all incorporating well.

• Get a 30cm cake loaf tin or 11" loaf tin and line it.

• Take your cake batter and place half of it in the tin (it may look thin and not enough but trust me it will rise alot).

• Add half the mix of apples and rhubarb and scatter.

• Add the rest of the mix and then scatter the rest of the rhubarb and apple mix all over the top.

• Place in the oven and cook gently for about 1 hour 15 minutes or until your skewer comes out clean.

• When it is ready, let it cool for about 10 minutes in the tin and then take it out and serve lovely soft slices with a dollop of cream.

Cant wait to make this for my mum when she gets back home from her travels!