ibbi celebrates! World Baking Day with Jane Lovett

Celebrate World Baking Day!  Delicious sticky rhubarb and ginger cake
An Excuse To Celebrate! Rhubarb and Ginger Cake



Yes. Today is, apparently, officially, World Baking Day. Aah..another excuse for us here at ibbi to celebrate with cake! And if you’re thinking of celebrating too, could we recommend, if you are in need of a little inspiration, that you head to the website of fantastic Northumbrian based cook Jane Lovett . We are huge fans of Jane, who has always been passionate about great food, fresh seasonal ingredients and all things culinary and her legendary no nonsense cookery demonstrations around the UK are a source of inspiration for experienced cooks and complete beginners alike. Check out her website www.janelovett.com for details on demonstration tour dates and delicious recipes too. For now, we’ll leave you with one of Jane’s mouth watering cake recipes (from her book ‘Make It Easy’). This cake is too scrummy for words, freezes beautifully and served with a dollop of elderflower infused creme fraiche is, we think, the best way to celebrate World Baking Day (or any other day for that matter..)

Jane Lovett’s Sticky Rhubarb and Ginger Cake (serves 8)

You’ll Need:

110g softened butter

110g self raising flour

110g caster sugar

Half tsp baking powder

2 large eggs

5 sticks young rhubarb cut in to small chunks

2 large bulbs of stem ginger thinly sliced, plus a little of their syrup

2-3 tbsp demerara sugar

icing sugar

The Making:

Pre heat the oven to 160 degrees C

Grease and line the base of a 20cm cake tin with a disc of greaseproof paper

Place all ingredients except the rhubarb, ginger, demerara and icing sugar in to the bowl of a food processor and blitz for 25 seconds until well mixed

Spoon the mixture into the prepared tin and spread evenly

Arrange the rhubarb pieces on the top, pushing them slightly in to the mixture

Dot the slices of stem ginger between the rhubarb and drizzle over some of the syrup (about 2 teaspoons)

Scatter the top with demerara sugar

Bake for 45 mins-1 hour. Test by sticking a skewer in to the middle. If it comes out clean it’s cooked

Leave in the tin for 5 minutes before turning out on to a cooling rack. Peel off the paper and scatter over some demerara sugar.

Dust with icing sugar before serving with the elderflower infused creme fraiche.

This cake is perfect for Spring picnics and it looks oh so delicious served on a hand painted ibbi platter! New collections of platters available later this month at www.ibbidirect.co.uk and we’ve beautiful new linen aprons arriving soon too, if you like to keep mess-free whilst creating in the kitchen!

For more inspirational recipes from Jane head to www.janelovett.com



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