Tangy rhubarb spritzed with citrus turns these cakes into a fine finish for any meal.
- 120 gm sour cream, plus extra to serve
- ½ tsp bicarbonate of soda
- 120 gm plain flour
- 100 gm caster sugar
- 80 gm softened butter
- 60 gm hazelnut meal
- ½ tsp baking powder
- 1 egg
- 1 tsp vanilla bean paste
- Pure icing sugar, for dusting
- Coarsely chopped roasted hazelnuts, to serve
- 200 gm rhubarb, cut into rough 5cm lengths
- 110 gm caster sugar (½ cup)
- Juice of 1 orange and ½ lemon
- 1Preheat 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.
- 2Process 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.
- 3Meanwhile, 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.