Posts Tagged ‘recipes’

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
  • 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.


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

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!

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“I will honor Christmas in my heart, and try to keep it all the year.”
― Charles Dickens

Christmas is upon us! Or rather, it’s almost here. The Christmas feeling is just starting to creep in having done a few festive related bits this weekend and with just five days left of work, there is a definite feeling of the year coming to an end. Those who have been following the blog since it’s creation will have noticed that there was a distinct drop in activity this year. I can’t even explain why. I can only reason that I’ve picked up my phone to take a snap, more than I’ve picked up my actual camera. It’s not a bad thing, as at times I try and plan my shots a bit better, but I have missed the D-SLR. Lots has been going on however, so here here are a few previews…

Chocolate Oreo Balls – The Recipe

I’ve started having a bit more of a presence on Instagram lately and my photos of the classic Chocolate Oreo Cheesecake Balls appeared to be well received. I first found the recipe on Southern Living.

I’ve tweaked it a little bit, just a few short-cuts to make it easier. Firstly, chill the blended Oreo/cream cheese mixture before you roll the balls out otherwise there will just be a huge oreo coloured mess. Secondly, melt less chocolate! You honestly don’t need as much as they are suggesting. The end result seems to go down well with those who love sweet treats…





The Dog…

She’s had her twice yearly groom at the pooch parlour, and boy was she grumpy. But she came home a changed woman, having lost lost of her fluffy bits (elbows and trousers) and with less hairy ears. That’s the dog we’re talking about…

10 9

She has been very receptive towards wearing her festive bits and pieces and hasn’t moaned once (yet.)


The Decorations…

The tree is up, the festive bits are planted, the house is well and truly on its way to being full of festive cheer (hah!) and so is my parents, where we also worked hard to get everything ready for the season. Here are some snapshots…and that’s it for now, bring on annual leave and more time for photography!









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