Name: Baby spice and rhubarb butter cakes
Yield: 9
Ingredients: Cakes; 225 gm soft unsalted butter; ¾ cup golden syrup; 3 eggs; 225 gm plain flour (1½ cups); 2 tsp baking powder; 2 tsp ground ginger; 2 tsp ground cinnamon; 1 tsp ground cloves; Rhubarb compote; 2 stalks of rhubarb, thinly sliced; 55 gm caster sugar (¼ cup)

Ingredients

Cakes

225 gm soft unsalted butter

¾ cup golden syrup

3 eggs

225 gm plain flour (1½ cups)

2 tsp baking powder

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

Rhubarb compote

2 stalks of rhubarb, thinly sliced

55 gm caster sugar (¼ cup)

Method

Main

1.For rhubarb compote, combine rhubarb, sugar and 1 tbsp water in a saucepan, and bring to the boil over high heat, reduce heat to low, cover and cook for 2 minutes or until softened, then cook, uncovered, for 8 minutes or until liquid has reduced and rhubarb is soft. Cool.

2.Using an electric mixer, cream butter and golden syrup until pale, then add eggs, one at a time, beating well between each addition, until incorporated.

3.Sift over flour, baking powder and spices and stir to combine, then spoon into 9 lightly greased 2/3-cup-capacity mini loaf pans and spoon 2 tsp rhubarb down centre. Bake at 180C for 12-15 minutes or until just cooked. Allow to cool slightly, then turn out onto wire racks and cool. Cake will keep in an airtight container for up to 3 days.