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Mostly my blogs start with ‘It has been a while…’ these days and today is no exception. Despite Photography being on my mind pretty much all the time at the moment with Weddings and other commissions, I haven’t had the chance to actually blog about it and share some of the work we have been undertaking. If you’re following my Facebook Page – Kathryn Dawson Photography – you’ll see a lot of updates there. In the meantime there will be blogs – when possible! So today was one of those Sunday’s where I put down the photo editing, sat back from the Brides, Grooms and other subjects, and baked. I’d wanted to try something called a ‘Rhubarb Buckle Cake’ – and so had a fair bit of Rhubarb to use up which ended up with a couple of loaf cakes too. But to start with, the Buckle Cake…

A Buckle cake is sturdily topped, and is a bit like a strong crumble. Buckle can mean any number of things. In Italy some say it’s the sign of an insult if you ‘Buckle’ your seatbelt because essentially you are saying you don’t trust the driver. In other areas, it’s just the law and we do it without thinking. In cake terms, it’s used to describe the cake ‘Buckling up’ through the fruit and the fruit breaking down and sinking. The Buckle cake that I made was a layer cake. You had your cake base, then your fruit mix and then your ‘Crumble’ topping. It’s delicious, looks quirky and is simple to make. So here’s the recipe…

Rhubarb Buckle Cake

  • Servings: 8 - 10
  • Time: 40mins prep 1hr10mins cooking
  • Difficulty: easy
  • Print

Sweet and sharp with just the right balance, this dessert inspired cake is perfect for all occasions. The cake will keep well for up to three days although the topping will become less crisp.



Ingredients

The Crumble Topping Ingredients

  • 50g Plain Flour
  • 50g Golden Caster sugar
  • 1/2 tsp ground ginger
  • 50g unsalted butter (chilled)
  • 25g Porridge Oats

The Rhubarb Filling Ingredients

  • 225g thin rhubarb cut into 2.5 cm pieces
  • 50g Golden Caster Sugar

The Cake Ingredients

  • 100g unsalted butter, room temp
  • 200g Golden Caster sugar
  • 2 large eggs
  • 200g Plain flour
  • 2tsp baking powder
  • 1 tsp vanilla essence
  • 125ml soured cream


Method
1. Heat the oven to 180c/160c. Grease a deep round cake tin and line the base with parchment.
2. To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until breadcrumbs. Stir in the oats, bring the mixture into a dough, wrap in cling film and chill.
3. Put the rhubarb pieces in a bowl with the sugar, mix together and set aside.
4. Put the butter and sugar in a large bowl and using an electric whisk, beat together until light and fluffy. Add the eggs one at a time, beating until combined.
5. In a separate bowl, mix the flour, baking powder, vanilla essence and pinch of salt together and in two additions, fld into the butter mixture, alternating with the soured cream. Tip into the cake tin, top with the rhubarb mixture once level and then finish by breaking the chilled crumble into small pieces and scattering over the top.
6. Bake in the oven for approximately 1 hour or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean.

Leave for a while to allow time to cool – If the topping appears to be browning too quickly, pop some foil on top and then allow it to bake for a further ten minutes. Enjoy with a cup of tea or a glass of Rhubarb Cordial…receipe for that one to follow soon!

New Camera…

“Toto, I have a feeling we’re not in Kansas anymore.”
― L. Frank Baum

So in preparation for The Big Trip later this year, we treated ourselves to new cameras! The challenge when you’ve worked with a D-SLR for so long, is adapting to change and being able to manage a ‘simpler’ compact camera. We decided to opt for slightly more complicated and did some research and ended up with a couple of Panasonic Lumix cameras. They haven’t disappointed yet! If you’re looking for a point and shoot that’s fairly easy to use just let me know and I’ll talk you through what we have and how awesome they are…



It’s been a while since I blogged – since WordPress wants to charge me £240+ a year for the privilege of easy uploading and storing photos (I reached the free limit), I’ve been reluctant to blog. I miss it. I miss the daily photo challenge that I completed twice for a year each time. I miss the comments and interaction too!



Since it has been a while, the photos are a mismatch of lots of occasions from the last little while. Birds in the garden (noisy, messy but pretty), Sunsets, Abba tribute bands and garden flowers. The Abba tribute band was last night in the gardens of a house in a local village. The event was to celebrate the Church being in the village for three hundred years. We took picnics and had pretty tables in a beautiful Marquee. The band was good (Abba’s Angels) but we couldn’t see them because of all the dancing!



I’ve also been reading, lots. And I mean lots. I’ve been clearing my bookshelves, swapping books, selling them on, donating them – raising a few pennies to load my kindle with enough books to last me the Month long Holiday later this year! It has been lovely properly researching books, sending thousands of samples to my Kindle and wandering the book Aisles in shops to get inspiration. Summer reads =)




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