My life feels like it's in rush hour at the moment. There are many things that need to be done, which are long overdue, and I constantly feel as if eight hours of sleep a night is not enough. I am not complaining though, I am really enjoying everything. Like writing articles for this new online magazine from New York, Dirt. Last week they published my story about De Kas, a greenhouse restaurant in Amsterdam, and in a few weeks Darling Magazine will feature three summer recipes developed by me. Not to forget all my travels. The past six months I've been to Berlin, Marbella, Copenhagen, Venice, Washington and New York. Above all, I am grateful that I can finally combine work with pleasure and I am looking forward to all things to come this summer!
Next week I will tell you more about my USA adventures. For now I am just trying to process all of it, trying to feel what it has done to me. Every trip changes you, I am sure of that. I came home last Thursday and discovered that I still hadn't shared the recipe for my rhubarb cake. Like I said, so many things are overdue. I apologize, you guys.
This cake was inspired by a visit to my friend Holly Marder who lives in Delft and shares her love for styling and beautiful things on her blog Avenue Lifestyle. Holly is a wonderful soul who has a great eye for interior design and photography. I loved meeting up with her for this recipe shoot. We were both so busy that day but managed to prepare and shoot two dishes: her lentil salad and my rhubarb cake. I actually had to develop the cake recipe some more, so I baked it again at home a few weeks later and am now finally able to share it with you. Isn't it great to create and devour food together with friends? There is so much to learn from Holly and she perfectly seems to get me. We will definitely do this again this summer.
What I like about this cake is that is both soft, dense, and moist. It goes perfect with a cup of coffee or tea in the afternoon. But I wouldn't be surprised if you ate a piece for breakfast either.
Rhubarb spelt upside down cake
145 grams unsalted butter, at room temperature
3 stalks rhubarb, rinsed and chopper into 1,5 cm cubes.
1 teaspoon cornstarch
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup honey
1 cup spelt flour
1/2 tsp baking powder
1/4 tsp fine sea salt
zest of 1 small lemon, grated
1/2 vanilla pod, seeds scraped
2 heaping tbsp yoghurt
1 tsp lemon juice
How to make it:
1. Preheat the oven to 170C, and grease a 15 cm springform pan with butter. Line the bottom with parchment paper.
2. In a bowl mix rhubarb with cornstarch and honey. Set aside.
3. Place 30 gram butter and the brown sugar in a small sauce pan. Stir frequently. When melted leave to cool a bit.
4. In a second bowl sift together the flour, salt, baking powder and vanilla seeds. Mix well.
5. Then in a third bowl place the rest of the butter and mix with a standing mixer for 2 minutes. Add the granulated sugar and the lemon zest and mix for 4 minutes until fluffy and creamy.
6. One by one add the eggs and mix until fully incorporated. Finally, pour in the yoghurt and lemon juice and give last good stir. The mixture should look a little curdled.
6. Then little by little add the flour mixture. Combine everything with a spatel until you have a creamy and thick batter.
7. Pour the butter mixture onto the bottom of the spring pan. Then add the pieces of rhubarb and try to make an even layer. Scoop the batter on top.
8. Place in the oven and bake for 55-65 minutes, or until the top of the cake is firm and a toothpick comes out without clumbs of cake.
9. Leave to cool on room temperature for 20 minutes. Then run a knife alongside the edges and with a plate or baking sheet on top, turn upside down. Release the cake from the springform. Enjoy!
Photos taken by Holly Marder and Ingrid Hofstra