Upside-Down Rhubarb and Ginger Cake

Name: Upside-Down Rhubarb and Ginger Cake
Yield: Makes 1 25 cm/10 in cake
Ingredients: 350 g /12 oz young pink rhubarb, cut into 2.5cm/1in chunks; 15 g /½ oz stem ginger, drained and finely chopped; yogurt, cream or stem-ginger ice cream, to serve; 150 ml /¼ pint/⅔ cup natural (plain) yogurt; 350 g /12 oz/3 cups caster (superfine) sugar; 50 g /2 oz butter, softened; 350 g /12 oz/3 cups self-raising (self-rising) flour; 50 g /2 oz light muscovado (brown) sugar; 15 g /½ oz ground ginger; 4 medium free-range (farm-fresh) eggs

Preparation info

Makes
1
25 cm 10 in cake

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This is a very adaptable recipe, as you can use whatever fruit is in season, including plums, pears, apples or blackberries. Baking the cake upside down in the wood-fired oven keeps the fruit beautifully juicy, and gives the cake a lovely appearance.

Ingredients

50 g /2 oz butter, softened
50 g /2

Dessert
Vegetarian

Method

Build up the fire in the oven until the temperature reaches 190°C/375°F, this will take about 40 minutes. Push the embers to the back of the oven, using a metal peel or coal hook. Keep the oven door closed to keep the heat inside.