I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 1 June 2016

Rhubarb and Lemon Drizzle Cake.


Rhubarb and Lemon Drizzle Cake.

The rhubarb came from the garden, my third harvest. It's been so wet this year the rhubarb doesn't seem to be able to keep up with my demand. Therefore it's very special to be able to cook with them again. I am teaming it wth a tangy, zesty and sweet lemon drizzle...moist and delicious.

Equipment:
23cm springform tin lined with baking paper.

   For the Rhubarb.
In a saucepan, place
-180g rhubarb into 1cm chunks, with
-2tbsp caster sugar.
Cook, stirring occasionally, on low heat until the rhubarb have softened.
Leave aside.

Oven 180c fan forced.

    For the cake.
Use an electric mixer,beat,
-250g self raising flour, with
-250g butter, at room temperature,
-250g caster sugar,
-4 eggs,
-2tsp baking powder,
-1tsp vanilla bean paste,
-pinch of salt.
Beat well to combine the ingredients.
Stir through the softened rhubarb.
Spoon into the prepared tin.

Bake 45 minutes or until the skewer comes out clean.
Leave to cool completely in the cooking tin.

Mix 200g icing sugar with juice and zest of 1 large lemon.
Leave aside until needed.

Once the cake is cooled.
Pour over the icing sugar mixture.

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