RHUBARB + WHITE CHOCOLATE CAKE
This recipe is a big part of my story; I first created it back in 2020 when I was dabbling with the idea of starting my own business. I decided to make cakes for Mother's Day and deliver them around Central Otago, and ended up baking for 14 hours a day to fill all the orders! Safe to say it went down a treat!
It's the perfect cake to celebrate a special occasion with; decadent, sophisticated and luxurious!
RHUBARB + WHITE CHOCOLATE CAKE
Ingredients
Cake:
500g rhubarb, cut into 5cm sticks
1 orange (zest and juice)
⅔ cup + 1½ tbsp caster sugar
3 free-range eggs
1 tbsp vanilla bean paste
⅓ cup Greek yoghurt
150g butter, melted
1 cup plain flour
½ cup ground almonds
1 tsp baking powder
½ tsp baking soda
Pinch of salt
100g white chocolate (80g chopped, 20g for shaving)
Mascarpone Cream:
½ cup cream
½ cup mascarpone
2 tsp vanilla bean paste
1 tbsp icing sugar
Method
Preheat oven to 200°C. Toss rhubarb with 1½ tbsp caster sugar, juice of the orange, and zest of half the orange (save the other half for the cake). Roast for 15 minutes, then set aside to cool. Lower oven to 175°C.
Beat eggs and ⅔ cup sugar until pale and fluffy. Stir in vanilla, melted butter, and yoghurt.
In a separate bowl, mix flour, ground almonds, baking powder, baking soda, salt, and the remaining orange zest. Fold into the wet mixture.
Gently fold in most of the cooled rhubarb (reserve about 12 pieces) and 80g chopped white chocolate.
Pour into a lined 20cm tin and bake for 45 minutes or until a skewer comes out clean. Cool in tin for 30 minutes, then transfer to a rack.
Whip cream until just thickened, then add mascarpone, icing sugar, and vanilla. Whisk until smooth and soft.
Spread mascarpone cream over the cooled cake. Top with reserved rhubarb and shaved white chocolate. Add dehydrated orange slices if you like.
This cake is also beautiful served warm with a dusting of icing sugar, and the mascarpone cream and rhubarb served on the side.
