Lazy Sunday is a bespoke catering company. Lazy Sunday is taking part in Crail Food Festival, which runs from 12 – 14 June. Tickets are available from www.crailfoodfest.co.uk or on the day. Lazy Sunday is a finalist in the Scottish Sourcing category of the Scotland Food & Drink Excellence Awards, which will be announced on 27 May 2015.
If you make this, we would love to see how you get on! Tag your photo with #ohtastekitchen on Instagram.
- 80g diced unsalted butter
- 140g soft brown sugar
- The grated rind of one orange
- A handful of thyme leaves - finely chopped
- 2-3 stalks of rhubarb - chopped into 2.5cm chunks
- 150g golden caster sugar
- 175g plain flour
- 1 heaped tsp baking powder
- 2 tsp ground cinnamon
- 150ml rapeseed oil
- 2 large eggs - lightly beaten
- Line a 23 cm round baking tin with parchment paper ensuring that the circle comes up the sides a little to ensure the mixture doesn’t leak.
- Put the butter, brown sugar, grated orange rind and thyme into the lined baking tin and melt in the oven.
- Add the chopped rhubarb pieces to the warm melted mixture.
- Beat the rest of the ingredients together in a food mixer and pour into the tin on top of the rhubarb.
- Bake at 180 degrees for 50 minutes or until the cake feels firm and comes away slightly from the edit of the tin.
- Leave the cake to cool - you need to be able to hold the tin in your hands comfortably.
- Turn out the cake and serve with a lightly minted crème fraiche, lightly whipped cream ice cream or custard.