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Making simple cake in my tiny Parisian kitchen#paris #cake #baking #recipe #cottagecore #cakerecipe
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Making simple cake in my tiny Parisian kitchen#paris #cake #baking #recipe #cottagecore #cakerecipe

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Recipe below! Also all my outfits, similar vintage plates & bowls, and tools & ingredients are linked in my bio☺️ or here – https://linktr.ee/ainsleydurose

Spring always brings the most wonderful produce, and I’ve been wanting to make a dessert with rhubarb and strawberry. So what better way to match my outfit than with a simple rhubarb cake, topped with strawberry rhubarb compote and whipped crème fraîche?!

Rhubarb cake recipe

RHUBARB TOPPING
Ingredients
-3 to 4 rhubarb stalks, cut in small diamond shapes if desired
-50 g sugar
-40 g strained blood orange juice

Cake batter
-115 g melted butter (can use browned butter)
-100 g sugar
-2 eggs(100 grams) – room temperature
-1 tsp vanilla extract or 1/2 vanilla bean
-zest of ½ lemon or orange
-65 g almond flour
-100 g flour
-¾ tsp / 3 g baking powder
-¼ tsp salt
-100 g crème fraîche or full-fat yogurt – room temperature

Preheat oven to 350F/180C. Butter an 8in/20cm round cake pan & line bottom with parchment circle. In a saucepan, warm sugar & blood orange juice until dissolved but do not caramelize. Strain syrup. Brush a thin layer onto parchment. Arrange rhubarb in a tight pattern.

Sift and mix dry ingredients together. In another bowl, whisk eggs & sugar till light & fluffy & almost tripled in volume. Whisk in melted & slightly cooled butter along with the vanilla & zest. Fold in dry ingredients in 3 additions, alternating with the crème fraiche. Do not overmix.

Spread gently over rhubarb. Bake for 35-40 minutes till lightly golden & center springs back or toothpick comes out clean.

Let cool for 20 minutes, then run knife around edges & invert carefully onto a plate. Use leftover glaze with apricot jam to brush over rhubarb.

Rhubarb & strawberry compote
-100 g sugar
-1 tbsp cornstarch
-pinch of salt
-1 tbsp lemon juice
-125 g strawberries cut in small pieces
-125 g rhubarb cut in small pieces

Combine all ingredients in a pan and bring to a boil then lower heat & let simmer for 5 minutes.

Serve cake with compote & whipped crème fraiche! Et voila, bon appetit !

33 Comments

  1. @ainsleydurose

    Recipe below! Also all my outfits, similar vintage plates & bowls, and tools & ingredients are linked in my bio☺️ or here – https://linktr.ee/ainsleydurose

    Spring always brings the most wonderful produce, and I’ve been wanting to make a dessert with rhubarb and strawberry. So what better way to match my outfit than with a simple rhubarb cake, topped with strawberry rhubarb compote and whipped crème fraîche?!

    Rhubarb cake recipe

    RHUBARB TOPPING
    Ingredients
    -3 to 4 rhubarb stalks, cut in small diamond shapes if desired
    -50 g sugar
    -40 g strained blood orange juice

    Cake batter
    -115 g melted butter (can use browned butter)
    -100 g sugar
    -2 eggs(100 grams) – room temperature
    -1 tsp vanilla extract or 1/2 vanilla bean
    -zest of ½ lemon or orange
    -65 g almond flour
    -100 g flour
    -¾ tsp / 3 g baking powder
    -¼ tsp salt
    -100 g crème fraîche or full-fat yogurt – room temperature

    Preheat oven to 350F/180C. Butter an 8in/20cm round cake pan & line bottom with parchment circle. In a saucepan, warm sugar & blood orange juice until dissolved but do not caramelize. Strain syrup. Brush a thin layer onto parchment. Arrange rhubarb in a tight pattern.

    Sift and mix dry ingredients together. In another bowl, whisk eggs & sugar till light & fluffy & almost tripled in volume. Whisk in melted & slightly cooled butter along with the vanilla & zest. Fold in dry ingredients in 3 additions, alternating with the crème fraiche. Do not overmix.

    Spread gently over rhubarb. Bake for 35-40 minutes till lightly golden & center springs back or toothpick comes out clean.

    Let cool for 20 minutes, then run knife around edges & invert carefully onto a plate. Use leftover glaze with apricot jam to brush over rhubarb.

    Rhubarb & strawberry compote
    -100 g sugar
    -1 tbsp cornstarch
    -pinch of salt
    -1 tbsp lemon juice
    -125 g strawberries cut in small pieces
    -125 g rhubarb cut in small pieces

    Combine all ingredients in a pan and bring to a boil then lower heat & let simmer for 5 minutes.

    Serve cake with compote & whipped crème fraiche! Et voila, bon appetit !

  3. @Elena-uf7xx

    Спасибо за рецепт, милая красивая девушка! С удовольствием смотрю Ваши видео!

  10. @silviahahne5433

    Que vontade de experimentar essa Torta de Ruibarbo, pois aqui no Brasil não há ruibarbo para vender em feiras ou mercados…uma lástima. Rio de Janeiro.

  18. @SandrineVilette-m6b

    Bonsoir, ça doit être un délice…
    C'est un dessert que l'on peut présenter dans un restaurant, tellement il est beau à regarder…
    À bientôt 😊

  23. @Emeraldlioness14-lj1ju

    Authenticity shows. It simply can not be replaced or removed . I simply loved the serenity and tranquillity. Everything looked so homely. Stay blessed. Peace

  27. @bernardusordelman7514

    I actually prepared and ate rhubarb just yesterday too! Unfortunately, I am not as skilled and creative as you are when it comes to inventing and making pies and/or other dishes. I like your videos! 😋

  29. @viktoriavalyi1900

    Can you avoid the rhubarb being way to sour without adding a ton of sugar? Or is this dessert supposed to be on the sour side?

  30. @belka_belka2

    О, эта музыка…❤❤❤…
    Вы само очарование! Такая элегантная😊

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