Found rhubarb and pomegranate arils in a small grocery shop in the city. I bought 1 punnet strawberries 2 days ago. Since it’s Easter long weekend, my friend had invited me over for dinner, and she had requested me to bake a cake.
Google: “A plum is a fruit of some species in Prunus subg. Prunus. Mature plum fruits may have a dusty-white waxy coating that gives them a glaucous appearance. This is an epicuticular wax coating and is known as “wax bloom”. Dried plums are called prunes, which have a dark, wrinkled appearance.”
Google: “Pomegranate is a small, fruit-bearing tree that comes from the Middle East and is now cultivated in many parts of the world, including the Mediterranean region, Southeast Asia, and the Southwestern United States. Pomegranate was used in traditional medicine to treat intestinal parasitic infections, diarrhea, sore throat, and other conditions. It has been used orally (by mouth), topically (applied to the skin), and as a gargle or mouthwash. Pomegranates are low in calories and fat but high in fiber, vitamins, and minerals. Benefits include antioxidants, heart health, urinary health, exercise endurance, and more. Pomegranate has been observed to have anticancer effects. It may slow tumor growth and spread and reduce inflammation, although more research is needed to learn more.”
“Antioxidants in strawberries, including vitamin C, can support your immune system and may lower your chances of getting sick when you’re around germs. They may also help curb inflammation, manage your blood sugar, and guard against health conditions like high cholesterol, cancer, heart disease, stroke, and diabetes.”
I make the same mistake: should not dust icing sugar when they are still hot and when the fruits contain moisture. This moisture, combined with the heat of a warm cake or humid air, can cause the icing sugar to dissolve. Second mistake: should dust with 1 Tbs flour. Anyway, I am glad to share my cake with my friends whom are also invited. Everyone had 2 pieces. It’s moist, crunchy from pomegranate arils, and delicious. Let’s bake!!!
Ingredients
Caramel
60 g butter
100 g granulated sugar
1 Tbs orange juice, bought
4-5 rhubarb stalks, chopped
salt
Cake
250 g butter
450 g rhubarb, about 4-5 stalks, cut into 2 inches pieces
180 g granulated sugar
1 1/2 tsp vanilla extract
50 ml oil
3 eggs
1 1/2 tsp baking powder
1 punnet strawberries, 250 g, thinly sliced
1/2 c milk
1/4 c skim milk
1 1/2 c self raising flour
1/2 c plain flour
4 Tbs orange juice
1 Tsp vanilla essence
icing sugar, sprinkle on top of cake
2 strawberries slices, garnish
2 rhubarb pieces, garnish
pomegranate arils, garnish
a pinch of salt
Method
Do the caramel first
Preheat oven 170°C. Grease and line 23 cm spring form pan. Brush a bit of oil on baking paper. Stir 60 g butter, 100 g sugar, 1 Tbs orange juice, and a pinch of salt in a small saucepan over medium low heat, until the butter melted. Pour into the lined springform pan, then arrange half strawberries slices alternate rhubarb until the bottom is covered.
Mix both flour and baking powder in a deep plate. In mixing bowl beat butter for about a minute. Then add granulated sugar, vanilla, and beat on low until incorporated, then turn the mixer to medium high and beat until the mixture is light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Turn the speed to low and add then turn the mixer to medium-high and beat until the mixture is light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Turn the speed to low; add both milk and orange juice.
Gradually add in the flour mixture and stir to combine. Spoon some batter over the rhubarb and strawberries; spread evenly to cover them (try not to disturb the design too much) and smooth the top. Follow with half of the remaining rhubarb and more batter. Then gently push strawberry slices into the batter in a grid. Give a couple of gentle knocks on the benchtop to release air bubbles.
Bake for1 hour 15 minutes, or until skewer inserted into it comes out clean. Switch off oven, leave cake in oven with door close for 30 minutes. Remove to rack and cool further about 15 minutes then flip over onto a plate to cool further. Wait till cake is completely cool before sprinkling icing sugar. Serve with ice cream or fruits or dessert wine. Enjoy!!!!!
Note: “Coating strawberries in flour helps prevent them from rising or sinking. The flour coats the strawberries, creating a slight barrier that helps them stay suspended in the batter and prevents them from rising up or settling to the bottom. In a bowl, gently toss the sliced strawberries with a 1 Tbs of flour, making sure they are evenly coated.”
“Yes, dusting rhubarb slices with flour is a common practice in baking, particularly in recipes like cakes and crumbles, to help prevent it from sinking to the bottom and to improve the overall texture. The flour coats the rhubarb and absorbs some of the moisture, preventing it from becoming soggy in the baking process. Rhubarb releases a lot of liquid when cooked, which can make it sink to the bottom of a cake or crumble if not treated properly. Dusting with flour helps to absorb some of that liquid and prevent the rhubarb from settling. The flour coating can also contribute to a more desirable texture, ensuring the rhubarb doesn’t become overly mushy.”
https://helenscchin.com/2021/04/29/strawberry-and-plum-upside-down-cake/
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