I suspected there was far too much fruit/liquid going into the cake batter as I was making it, but trusted the recipe anyway.
I should have trusted my gut. This is one soggy cake.
It reminded me of the time I baked this raspberry and apple cake (shockingly, 11 years ago?!) It was definitely fully baked, but sank into a stodgy heap whilst cooling due to excessive moisture from the fruit.
It's a shame as this is actually a nicely flavoured cake, I might even heat it up with custard to see if that saves it. If I were to bake it again I'd only add a couple of spoonfuls of the stewed rhubarb. Actually, it wouldn't be dissimilar from this almond and rhubarb cake I've made previously.
I won't bother writing out the recipe, which came from The Hummingbird Bakery's Cake Days book, as I feel the almond cake I linked to above is a better almond and rhubarb cake recipe.
Ah well. You live and learn. I'm moving onto rhubarb chutney next.
That really does look soggy! Although I bet it tasted good with custard.
ReplyDeleteI have this book and the picture with the recipe doesn't look soggy at all. Don't you hate it when recipes let you down?!
It really is soggy! I found it odd that the recipe didn't specify a weight measurement for the amount of rhubarb, just the number of stalks, yet the weight and length of 4 or 5 stalks can vary. It was specific with everything else. I think the addition of butter to the stewing also dulled the rhubarb colour, not at all vibrant like the picture in the recipe book sadly.
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