Archives for posts with tag: ground almond

Plum and Almond SpongeThe rain came, finally. The hills are misty and the sky is grey and for the first time in over a month the city feels quiet, calm and reflective. We have been high on summer here. Bright days and warm nights, restless without the weight of a sheet or a duvet. There is a sobriety to dull misty rain and while the humidity hangs heavy, for today, this could be the beginning of the end of summer. So to mark the transition of the seasons I sign off to summer with one last plum recipe.
Plums and red wineheartily spiced almond batter
It’s been a bit of a plum summer, really. Plums have been in my fruit bowl more than any other stone fruit this season. There is something humble about the plum quite different to the polished, white-fleshed peaches or nectarines and I don’t feel the plum has the same following of the apricot with their pleasing pink blush, downy skins and child-friendly pull-apart groove. Nearly every piece of food writing or poetry of the plum mentions the bloom – the silvery blue smudge to the skin of the fruit. The obvious association would be with the bloom of a flower, full of the promise of scent and colour. But when I read about the bloom on a plum I tend to think of algae bloom. Moving right along.
fading light, ready to bakegolden and warming
This recipe takes a different sort of plum altogether – the canned plum. The slick patent leather-like skins of the dark purple Black Doris have disappeared and the fruit sits in a sweet, lip-staining juice. (Good for a bit of colour and sparkle in a gin and tonic.) The plums are baked with dollops of heartily spiced, almond sponge spreading over the fruit like a winter quilt. The sponge is tinged burgundy in colour, not necessarily from the plums as you might think, but rather from a splash of red wine in the batter. I’ve made this dish sound decidedly wintery, and the ease of canned fruit does lend this dessert well to cold nights, but come back to the plums for they are sweet and light and fragrant.

The fruit, the fruit – plums, apricots, peaches and nectarines – they’re all so lovely and innocent, but sometimes you just need a bad-ass, a rebel. The red wine is robust; it delivers a strength to the sponge that perhaps contradicts with a traditional Victorian sponge and all its typical associations of lightness and delicacy. But the red wine; it works. It adds ooomph and character.
warm plums and an open crumb
Mum has been making this dessert for a while now; it’s part of our regular repertoire. Like many of the recipes in this rotation, they feel so normal, so regular; delicious for us four perhaps only because of their history in our kitchen. But these recipes are worth sharing and worth eating, no matter the weather.

Plum and Almond Sponge
This recipe comes from a small cookbook from the kitchen of Church Road Winery cook book. Every recipe in here looks great and every recipe lists wine in the ingredients, but we have settled on the plum and almond sponge; it’s our favourite. Time to branch out maybe.

100 grams butter
40 grams brown sugar
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon baking powder
2 eggs, separated
130 grams ground almonds
1/4 teaspoon ground ginger
1 teaspoon caster sugar
6 tablespoons red wine + 4 tablespoons (preferably a weightier varietal like syrah, merlot or a blend)
1/4 teaspoon ground star anise
1 tin Black Doris plums

Pre-heat oven to 180°C. Cream butter, egg yolks and brown sugar, then add cloves, ginger, cinnamon and baking powder. Add the first measure of red wine (6 tablespoons), then the ground almonds and stir until just combined. Whisk the egg whites until stiff peaks form, then whisk in the caster sugar. Fold the egg whites into the creamed butter mixture.

Place the plums in an oven proof dish and pour over the second measure of red wine. Sprinkle the ground anise over the plums. Spoon the almond batter on top of the plums and smooth with the back of the spoon. Bake for 25-30 minutes.

We serve this with cream or yoghurt; crème fraîche would be nice too. The original recipe suggests a slice of blue cheese and a glass of noble semillon. That sounds very nice, indeed.

Advertisements

Almond and Orange ShortbreadI remember one particular Christmas day when I was probably about 8 or 9 and it was hot. I was given bright yellow togs (swim suit) for Christmas that had a keyhole clasp at the back and I think they had a brocade like pattern on them. I swam in those togs until they near wore through and the bright yellow faded to the colour of butter. But that Christmas we spent all day in the garden playing petanque and in the afternoon we turned on the sprinkler and christened our new togs. I remember these togs so fondly for this was possibly the last Christmas day of endless hot sunshine.
rolled in almondlike a dough caterpillar The next year we were in long sleeves and jeans. And every year since then our summer in Wellington seems to have shifted and come Christmas we are still plagued by spring winds and the accompanying unpredictability. Last week we had two days of 25 degrees and it was glorious. Everyone was optimistic for a hot, even if brief, summer. But north of New Zealand cyclone Evan lashes the islands of the Pacific and the cyclone’s most southern tendrils might just whip the North Island by the end of the week. Two days ago, from the hills down to the harbour, Wellington was shrouded beneath a thick fog.
orange and almond log
When we wait with trepidation nearly every year to see what Christmas weather will bring, knowing it’s likely to be dull, it seems quite sensible for Christmas to be in winter. A day spent inside with a lit fire, hot drinks, heavy roasts and biscuits scented with the most warming of spices. But down here in the south Pacific we hang on desperately to this idyllic image of a barbecue Christmas playing beach cricket and wearing t-shirt and shorts. In Wellington we should find a happy medium. I’m guessing we’ll find this through food, somewhere between the spinach and tarragon stuffed turkey breast wrapped in bacon and the bright red strawberries and soft raspberries.
like a long ficelleorange and almond shortbread
However, after all that hand wringing and lamenting at the often appalling Wellington climate which, I’m sorry, seems such a feature of this blog, there are a few Christmas mainstays no matter which you hemisphere you reside: Christmas cookies. I like the romance and the heady spice of an Italian or German Christmas biscuit; spiked with citrus, perhaps of the candied variety, and almost potent with cinnamon, ginger, mace and cloves. But it is the decidedly more British biscuit, the shortbread, that caught my attention this year.
almond crusted shortbreadbrushed with orange blossom
Whether the Scots believe in adding ground almonds, orange zest and a splash of orange blossom water to their beloved shortbread is yet to be investigated, but I definitely do. These biscuits are good; it’s barely half six in the morning and I’ve already eaten two, contemplating the crispness, the shortness, if you will, of the biscuit. There is the smallest of shatters as you bite beneath the almond crust, and the familiar flavour of buttery, mellow shortbread comes to the fore. But then there is something else entirely – the sweet zest of orange, the woody green hint of cloves and the dab of orange blossom water brushed onto the surface of the hot biscuits whispers floral notes.

It’s strangely Christmas-y in this regard, perhaps of the southern hemisphere sort with summer flowers and our native Christmas tree.

Orange and Almond Shortbread
Recipe heavily adapted from here.

It is best to be timid when brushing the liquid onto the hot biscuits. The almond is a subtle flavour and you don’t want anything too overpowering nor do you want to soften the biscuit.

180 grams soft butter
125 grams icing sugar
80 grams ground almonds (plus extra for dusting and rolling).
115 grams plain flour
65 grams cornflour
1/4 teaspoon ground cloves
finely grated zest of half an orange
orange blossom water or orange liqueur

Cream the butter and the icing sugar until pale and creamy. Sift the dry ingredients plus the orange zest. Mix with a spoon or your hands until just combined. On a clean dry surface sprinkle ground almonds and turn out shortbread mixture. Roll dough through the ground almonds and form into a long sausage shape, wrap in cling film and refrigerate for 20-30 minutes. In the meantime pre-heat the oven to 160°C and line a baking tray.

Unwrap the dough and slice into 1.5 centimetre rounds. Place on a baking tray and bake for 15 minutes. Once the biscuits have been removed from the oven use a pastry brush to lightly brush on orange blossom water or another orange liqueur like Cointreau. Leave to cool for 30 minutes before dusting in icing sugar if you choose.

September has brought clear days of high winds, the sort of wind that seems to be rolling and sweeping in the air above us, almost unnoticed, but will take you by surprise with the flick of a tree branch or the lift of a hat. See the blossom, dusky pink, before it is blown off the trees.

There have been mild days with warmth in the sun. There has been a grey wet day, a freezing cold day, a torrential rain day. It’s only day 7 of September. Welcome to Spring in Wellington.
This chocolate berry torte is rich, dense and the chocolate sits squarely in the front row, so to speak. It is perhaps more appropriate to dark winter nights, maybe in front of a fire, with a glass of dessert wine or a citrus-y bourbon. But here we have it in Spring and I’m sure you won’t complain.
Like I said this torte is rich, dense and deliciously fudgey. It’s brownie meets ganache truffle. The sort of cake where you take a bite, smile in delight at how good it is, and you may very well have chocolate on your teeth. Every second spoonful or so there is a berry tartness, a smash of raspberry or blackberry or blueberry. It adds a freshness to the cake, but not a lot of sweet. The bitter-sweet of the chocolate is the leading flavour here.
This cake is gluten free, taken from the same book as this recipe. I’ve realised that in our house we often make gluten free desserts not because we fool ourselves that they are healthier, or because we are dangerously gluten intolerant, but because the understated disc of a cake that these recipes produce suit us perfectly. They are clean and simple to look at, nothing much really, but the flavours, whether citrus or chocolate, hold their own.

Chocolate Berry Torte

Any berries would be fine in this cake, fresh or frozen. We used frozen mixed berries which lend a bumpy texture and add more colour.

200 grams dark chocolate
50 grams butter
3 eggs, separated
50 grams caster sugar
50ml cream
110 ground almonds plus extra for dusting tin
150-200 grams berries

20cm spring form tin

Pre-heat the oven to 180°C.

Line the base of the tin with baking paper and brush the sides with melted butter. Dust with ground almonds.

Place the chocolate and butter in a heatproof bowl over a pan of simmering water, until melted and smooth.

In a large bowl beat the egg yolks with the sugar until pale and creamy. Add the chocolate mixture to the egg yolks and mix well to combine. Stir in the cream and ground almonds.

In another bowl beat the egg whites until stiff. Gently fold the egg whites, a third at a time, into the chocolate almond mixture. Next fold through the berries. Pour into the prepared tin.

Bake in the oven for 25 to 30 minutes. The sides should be cooked but the centre slightly underdone. Leave the cake to cool completely before removing from tin.

Dust with icing sugar and serve with whipped cream and more berries.

I remember my Nana once complaining about the awful oil slick of a carrot cake she had eaten at a department store in town. It looked perfectly good in the cabinet, she said, and then once served on a plate, the oil practically spilled from its cut sides, leaving a sticky sheen on the plate.

I think of this story every time I make a carrot cake, and I have made a fair few carrot cakes. They are of the high, well risen, fruit, nut and spice variety with a generous spread of cream cheese frosting. Never have they been too oily, thank goodness, but they do pack a punch – that cream cheese frosting can really get to you.Recently while watching re-runs of Nigella Kitchen I saw her demonstrate a recipe for a more simple carrot cake, one with no frosting at all. It had sultanas soaked in brandy, was made with olive oil and almost marigold in colour. But in all honesty, what appealed to me most was the way Nigella whispered and sighed her description of the cake as a modest disc, one that will damply crumble as you cut it.

If modest disc and damply crumble do not make you swoon slightly at the thought of it, then let me add this: the cake is almost custard-like in texture, soft and sweet. The sultanas burst with the rich flavour of cooked brandy. As for the olive oil, ground almonds and carrots, each one is wholesome in their own right but together they are a tri-factor of earthy sweetness. On top of the cake are bark-like shards of almond for a toothsome crunch.I can’t imagine an occasion for which the former style of carrot cake – the big hulking sort with an inch of rich icing – would be more suitable than this soft and delicate version. My Nana would have loved this cake – not least for the sultanas simmered in brandy.

Venetian Carrot Cake
A Nigella Lawson recipe

According to Nigella, this version of carrot cake was made by Jews in the Venetian Ghetto during the time of the Venetian Republic.

2 medium carrots
75 grams sultanas
60ml brandy or rum
150 grams caster sugar
125ml regular olive oil
1 teaspoon vanilla extract
3 eggs
250 grams ground almonds
1/2 teaspoon grated nutmeg
1/2 lemon finely grated zest and juice
a small handful whole almonds or slivers

Preheat the oven to 180°C. Line a 23cm springform tin with baking paper and brush the sides with olive oil.

Coarsely grate the carrots then wrap them in a double layer of kitchen towels to soak up excess liquid. Set aside.

Put the sultanas and the brandy or rum in a small saucepan and bring to the boil. Lower the heat and simmer for 3 minutes. Set aside.

Whisk the sugar and olive oil until pale and well combined. Add the vanilla extract, eggs and whisk again. When well mixed fold in the ground almonds, nutmeg, grated carrots, sultanas (and brandy left in the saucepan), and the lemon zest and juice.

Scrape the mixture into the prepared tin and smooth the surface. Roughly chop the whole almonds and sprinkle over the top of the cake. Place cake in oven for 30-40 minutes (mine cooked for closer to 45 minutes and was still very moist in the centre), or until the top is golden and a skewer inserted in the middle comes out clean.

Let the cake sit in its tin on a wire rack for 10 minutes before releasing the spring then leaving to cool.

Serve with cream or yoghurt.

My mother is tightening the reigns in her house. No more treats for a while. Time to cut back, to exercise a little restraint. Less carbs, more protein, she says. That sort of thing. My father sighs and pretends to hate every minute of it.

“No sugar in my coffee,” he grumbles, “no cream, just black. No alcohol, except on weekends. No chocolate, no baking, no more cheese and crackers before dinner. Carrot sticks and hummus. Hardly any bread, and no butter on it anyway.”

I took great delight in telling them about the latest food writer and food entreprenuer I had found, Nina Planck. Her philosophy is to reclaim the traditional whole foods of our ancestors; the red meat, full fat dairy products, whole grains, vegetables, lard and butter! My father sighed again, in an if only sort of way. But then he turned to my mother and said, what was that dish you made last week, like the stir fry? What else was in the salad today? We had a great lunch yesterday, didn’t we?

The thing is, my mother could make a pack of rubber-like tofu and bean sprouts taste fantastic. So any eating regime, not matter how severe, is no struggle. Especially not when she decides she simply must do some baking. It looks like a great recipe, she justifies, and it’s gluten free. Pretty much a health food I tell her. And this is how our conversations go.

Regardless of its nutritional make up, this is one of the nicest cakes I have had in a very long time. It is so very moist and light it is similar to a citrus moose. You can feel the air escape between your teeth. It is lovely with yoghurt – full fat, cream top, I say.

Lady Dundee’s Orange Cake
Adapted from Healthy Gluten Free Eating

2 medium orange
200 grams ground almonds, plus a little extra for dusting
3 eggs
200 grams caster sugar
1 teaspoon baking powder

Scrub the oranges and place them, whole, in a saucepan with enough water to cover. Put a lid on the pot and simmer for 1-2 hours or until the oranges are tender. Change the simmering water up to 3 times to ensure the orange skins are not bitter.

Preheat the oven to 180°C. Brush a 20cm spring form cake tin with butter and dust with ground almonds. Place a round of baking paper in the base of the tin.

Halve the cooked oranges, remove the pips and puree the flesh and the peel in a blender until smooth. Beat the eggs and sugar until pale and light. Combine the baking powder and ground almonds, then gently fold into the eggs. Fold in the orange puree. Pour the mixture into the prepared tin and bake in the centre of the oven for 1 hour, or until a skewer comes out clean when inserted into the midddle of the cake.

Cool on a wire rack and remove the paper.

I went to the market on Sunday. It was one of those clear crisp Autumn days and the market was bustling with people. I bought quince, courgette, green beans, a leek, purple kumara, fuscia pink radishes and palm sized flat mushrooms. I overheard a french couple debating the merits of the leeks they had in their market bag: were they white enough? Oui. No, but pour la soupe, they must be very white. It made me smile.

At home on our kitchen bench was a bag of beautiful, soft, deeply purple figs; two bags of the most fragrant feijoas and five large round and squat sturmer apples. “The best cooking apples,” my mother said, “lip puckeringly, eye wateringly, back molar stingingly sour when eaten raw, but they cook up into sweet apple clouds.” I like that.

I haven’t really wanted to cook recently. Nor have I needed to. I have spent lots of time at home with my family in the past few weeks. When everyone is on holiday home is such a lovely place to be. My mother cooks, I read the recipes, we set the table, pour wine and enjoy a meal together. It is not very often there are four people around our table these days.

A return to my normal schedule left me feeling rather uninspired in the kitchen. All I needed though were some interesting ingredients, something a little out of the ordinary to make me sit up and take notice. I didn’t need to cook anything particularly outstanding, the ingredients would speak for themselves. I simply wanted some time to reacquaint myself with my own kitchen.

On Monday night I made a red and green vegetable soup using the bitter greens from radish and beetroot and spinach from our garden. The beetroot stalks turned the broth a milky mauve colour. It is quite an ugly soup, more of a vegetable stew really, so all is forgiven for being ugly. I imagine it would be great slumped over some brown rice, or even with a poached egg nestled among the strips of wilted greens.

On Tuesday morning I stewed the two sturmer apples and a quince. Quince is a surprisingly solid fruit. The canary yellow and downy skin could fool you into thinking it is soft and delicate. But the skin is tough and inside it is grainy and crisp. It smells almost tropical, like hot fermented fruit. That sweet tropical tang lasts when stewing. And the apples! My mother was right, apple clouds. I left the quince and apples to stew and after fifteen minutes I opened the pot lid to see puffs of pale apple, not unlike the look of crushed ice. Today, I have been snacking on cinnamon and vanilla french toast with thick unsweetened yoghurt and spoonfuls of stewed apples and quince.

On Wednesday afternoon my mother made Fig and Almond Tart: wonderfully crisp and buttery pastry with a sweet almond filling and fig halves, cut side up. The almond filling rose around the figs, holding the juices in their frond-like interior.

Happy Eating everybody!

Saturday night and I was feeling like a thick, fudgey, dense chocolate something. Maybe with fruit and nuts, maybe a little like panforte. Instead, I made biscotti, which has been on my to-make list all summer. When, finally, biscotti and I are on the same page, so to speak, summer has well and truly passed. We have been hit by what the weather reporters are calling a “weather bomb.” Power is down and rooves are being ripped off in some parts of the country. Here in Wellington it’s miserable and bleak: driving rain and furious winds.

A piece of biscotti to be enjoyed with a small glass of sherry later on, when it’s dark, and all I can hear are the winds beating the trees and the steady drip of rain in the pipes ouside.

 Chocolate and walnut biscotti
Recipe adapted from here and here

2 cups standard flour
1 1/2 teaspoons baking powder
60 grams butter, cubed
3/4 cup sugar, raw or white, I used raw demerara sugar
1/2 cup roughly broken walnut pieces
50 grams roughly chopped dark chocolate, I used Lindt Orange Intense
3 eggs, lightly beaten
2 teaspoons vanilla essence

Pre-heat oven to 160°. Stir flour and baking powder together in a large bowl. Use your fingertips to rub in the butter until it resembles fine breadcrumbs. Stir through sugar, walnut pieces and chocolate. If you wish, add a small amount orange zest at this point.
Make a well in the centre and pour in the lightly beaten eggs and the vanilla essence. Stir with a wooden spoon until the mixture forms thick dough. (I had to add a dash of milk at this point..)

Place dough on a lightly floured surface and give it a quick knead. Divde dough in two and roll each half into a flat-ish log about 5cm wide. Place on a lined baking tray and bake for 35 minutes or until golden brown and cooked through.

Remove from oven and allow to cool completely. Heat oven to 170°. Slice each piece of biscotti diagonally to about 1cm thick. Place slices back on baking tray and into the oven for 10 minutes or until slightly browned but quite crisp to the touch.

Serve with sherry(!) or with espresso coffee, maybe combine the two, espresso with a shot of sherry. Biscotti would also be a good vehicle for delivering vanilla ice cream, or perhaps salted butter caramel ice cream, to your lips.

This recipe is begging to be adapted: swap the walnuts for almonds, or macadamias, increase the quantity. Remove the nut or the chocolate altogether and add a good handful of roughly chopped dried figs instead. Reduce the flour quantity a little and make it up with some cocoa. Experiment with the sugars, perhaps a decent tablespoon of maple syrup or a half cup of brown sugar for something a little bit richer and caramely. Add a citrus hit with chopped candied peel and a smattering of orange zest. Swap half the flour out for a cup of ground almonds to really bring forth the soft almond bitterness.

When my sister first moved to Central Otago to begin her summer working on Felton Road vineyard she had no idea what to expect, and neither did we. We were not familiar with the environment: we did not know the roads she would be driving, or the house she would be living in, or the spectacular scenery she would be surrounded by at the vineyard. From Wellington we could only remind her to wear sunscreen and make sure she was eating something other than toast.

Georgie made these biscuits during her first few weeks of work to take to the vineyard and share with the other workers. I thought it was a good sign she was baking for other people rather than to comfort herself in moments of anxious self doubt and homesickness with half a dozen biscuits.

Last week Georgie was home and my family spent the week cooking and eating and drinking together. It was a good week. Georgie and I made Baci di dama on Monday evening while Mum cooked a piece of aged sirloin (aged sirloin on a Monday night!!). We drank bubbles, ate cheese and Dad conducted a little wine tasting. These biscuits are very easy to make and I imagine they would be more so without all the distractions of wine tasting and bubbly drinking and cheese eating.

Baci di dama means lady kisses in Italian. Eating these biscuits, though, I would liken them more to a tenderly spiky kiss from a softly bearded gentlemen. They are not the sort of satin pillow softness of, say, a mother’s kiss, but they do have a delicate crumb and crunch to them. Ground almond adds a more interesting note than a normal yo-yo biscuit, the sort made with mostly butter and icing sugar.

When you make these biscuits, wherever you are in the world, whoever you are with, bearded gentlemen or little ladies, know that they will be enjoyed by all.

Baci di Dama
These biscuits can be sandwiched together with chocolate or Nutella. I think an almond butter cream could be nice also.

100grams butter
1/2 cup caster sugar
1 cup ground almonds
3/4 cup flour

Chocolate filling:
100grams chocolate
2 tablespoons butter

Preheat oven to 180°C and line a baking tray with baking paper.
Beat the butter and sugar together until light and creamy.
Stir in the flour and ground almonds until a stiff dough. (Initially the mixture might look like bread crumbs, just keep working it quickly until smooth).
Form walnut sized balls and place in the oven for 12-15 minutes or until golden.

Melt the chocolate and butter in a heat proof bowl over simmering water. Allow to cool and thicken. Once biscuits and chocolate have cooled, sandwich biscuits together with chocolate mix, or filling of your choice.

Thank you for the photos and recipe Georgie, x.

The Northern hemisphere blogosphere is going crazy over “fall.” My favourite writers are either lamenting the end of the stone fruit season- wondering how they will survive without roasted peaches and apricot compotes. Or other bloggers’ posts are full of exclamation marks as they look forward to woollen coats(!), thick stews(!), extra duvets (or comforters)(!), pumpkin and squash(!), crunchy leaves under foot(!) and wearing scarves(!), gloves(!) and seeing your breath at winter market stalls(!!!).

I love this excitement over the change of seasons. The new produce, a new wardrobe, a change in weather (hopefully for the better) can make all the difference to winter’s drudgery. New season asparagus, purple tipped and crunchy. New season potatoes, or rhubarb, or spring lamb – all are wonderful reminders of the importance of eating seasonally.

I wish to jump on this seasonal bandwagon with a pretty-in-pink rhubarb tart. Last week, while the weather in Wellington was decidedly not Spring, I went to cook and eat and speak french with Ollie’s lovely French flatmates, Gabrielle and Antoine. On the menu was a pear, walnut and Gorgonzola risotto and une tarte à la rhubarbe pour le dessert.

The risotto was, as Ollie declared, one of the best risottos he had ever had. Risotto can be quite rich and overly creamy but the sharpness of the Gorgonzola plus the sweetness of the pear made quite a delightful combination.

For la tarte à la rhubarbe I peeled the pinky-red threads from the rhubarb stalks while Gabrielle made the pastry. We drank mint tea and the kitchen steamed up, making it near impossible to see the rain still drizzling outside. With Gabrielle’s instruction I mixed the tart filling. Gabrielle is the kind of cook I would love to be one day – instinctive. We chatted away in a sort of franglais about grams and cup measurements as we made the tart filling, un petit peu plus, oh un peu trop, oh well!

La tarte came out of the oven slightly golden, the rhubarb pale shades of pink. I think it would be lovely with marscapone or vanilla bean ice cream.

It really is a very pretty dessert.

Rhubarb Tart
From the kitchen of Gabrielle et Antoine

Pastry:
200g flour
100g butter

Filling:
6 stalks of rhubarb
2 eggs
150ml cream
2 tablespoons ground almonds
3 heaped tablespoons brown sugar
2 teaspoons vanilla essence

Pre-heat oven to 180°C.

Place the flour in a bowl. Rub in the butter and knead the mixture until a smooth dough forms. Press the dough into a shallow tart pan.

Peel the rhubarb and chop into 2cm pieces. Spread evenly over the pastry.

In a separate bowl thoroughly whisk the eggs. Then add the cream and other ingredients, whisk well. Pour over the rhubarb and place in the oven.

Bake for 30 minutes or until the rhubarb is soft.

Serve hot or slightly warmed.