Tangy rhubarb spritzed with citrus turns these cakes into a fine
finish for any meal.
120 gmsour cream, plus extra to serve½ tspbicarbonate of soda120 gmplain flour100 gmcaster sugar80 gmsoftened butter60 gmhazelnut meal½ tspbaking powder1egg1 tspvanilla bean pastePure icing sugar, for dustingCoarsely chopped roasted hazelnuts, to serveRoast rhubarb200 gmrhubarb, cut into rough 5cm lengths110 gm (½ cup)caster sugarJuice of 1 orange and ½ lemon
Preheat oven to 180C. Butter and flour six 125ml fluted cake tins and place on a baking tray. Combine sour cream and bicarbonate of soda in a bowl and set aside.
Process flour, sugar, butter, hazelnut meal, baking powder and a good pinch of salt in a food processor to combine, then add sour cream mixture, egg and vanilla, and process until smooth. Spoon batter into prepared tins, smooth tops, and bake until golden brown and centres spring back when lightly pressed (18-20 minutes). Cool in tins for 5 minutes, then turn out and dust with icing sugar.
Meanwhile, for roast rhubarb, combine ingredients in a roasting pan, mix well to coat, drizzle with 2 tbsp water and roast until rhubarb is just tender (10-12 minutes). Serve warm with warm hazelnut cakes, a dollop of sour cream and scattered with chopped hazelnuts.