Are you looking for a cake to sweeten one of those sunny spring afternoons which rather feel like summer? Well, look no further, I’ve read your thoughts and today I bring you the perfect candidate. Fruity and somewhat sour, but with a velvety crumb, light and with the aroma and sweet touch of the elderflower syrup. You just need to eat it together with a refreshing lemonade in the garden and you already have a perfect plan for this weekend!
Once again I bring you a recipe with rhubarb, I know it is always the same story and in some countries it is difficult to find, but I like it so much that, at least, when the season comes I have to use it once. Understand me please! In addition, at the end just because I insist I am sure that more and more people will become curious and by looking for it they will end up finding it.
If you do not find it, I recommend you try the same recipe replacing the rhubarb with another fruit such as strawberries or raspberries. I do not need to tell you that the combination of any of those two with white chocolate will be exquisite as well!!
The second big unknown ingredient of this recipe is the elderflower. There are many people who cannot access that ingredient simply by geographical location, since it is a shrub that grows only in some kind of forest. Well, you can simply skip this ingredient in the recipe, or you can use agave syrup, rice syrup or a syrup of any other type of fruit flavor that you like. Simply to add an aromatic touch in addition to sweet.
And for those of you who have found an elderflower shrub in a corner next to your house, just go and steal its precious and aromatic flowers, here is the link of my recipe to prepare homemade elderflower syrup.
Today the post is short, but not because I do not have things to tell you, but because I do not want to make it too long since the last one was more like a book. But things to tell I have… My life is sometimes everything but boring!! I leave you a little bombshell and I’ll tell you more in the next post. There he goes, I quitted my new job (yes, again …). A pity, but this company in which I am since the end of last year was not what I thought … As I said, I’ll tell you more in the upcoming posts ☺
Rhubarb Elderflower Bundt cake with white chocolate glaze
- 500 g rhubarb
- 250 g butter or margarine (at room temperature)
- 125 g sugar
- 1 pinch of salt
- 1 tsp vanilla extract
- 5 eggs
- 4 Tbsp of elderflower syrup
- Zest of 1 lemon
- 375 g flour
- 4 tsp baking powder
- 150 g white chocolate
- 1 Tbsp of sunflower oil (or any other soft vegetal oil)
Wash and clean the rhubarb and cut into pieces of about 2 cm. Reserve. Grease and sprinkle with flour the baking pan you are going to use.
Preheat the oven to 160ºC. In a bowl, sift the flour with the baking powder and reserve.
In the bowl of the mixer, mix at medium-high speed the butter with the sugar until you get a whitish and creamy mixture, for about 3 minutes. Add the salt and vanilla essence and mix for 1 more minutes.
Incorporate the eggs 1 at a time, mixing at medium speed about 30 seconds for each addition. Add the lemon zest and mix 30 seconds more.
Add half of the flour to the dough, while mixing at low speed until it is well integrated. Add elderflower syrup, beat for 30 seconds more at low speed. To finish add the rest of the flour mixture and mix just until there are no lumps. Add the pieces of rhubarb (or the fruit you have chosen) and mix by hand with a spatula until the pieces are distributed evenly through the batter.
Pour the batter into the pan and bake for about 60 minutes, or until the cake is poked with a toothpick it comes out dry. Remove from the oven, let cool on a rack about 10 minutes and then unmould and let cool completely.
To prepare the white chocolate glaze, melt the chocolate in the microwave or in a water bath and when it is all melted, add the tablespoon of oil mixing well until it is integrated. Pour the glaze over the cake once it is cold, let the glaze set and decorate with fresh elderflowers before serving.