Recipe: Lemon, hazelnut and rhubarb cake

This crowd-pleaser of a cake is delicious served with cream for dessert and (if there’s any left!) with an afternoon cuppa the next day

Lemon, hazelnut and rhubarb cake

Serves 8–10

115g hazelnuts
225g white spelt flour
2 tsp baking powder
260g unsalted butter, really soft
4 large free-range eggs
130g honey (or golden caster sugar) 
130g maple syrup
finely grated zest of 1 large unwaxed lemon

For the filling and topping
250g caster sugar
1 bunch of pink rhubarb (approx 400g)
350ml double cream
2-3 tbsp honey
fresh flowers to decorate (optional)

1 Preheat the oven to 180C/Fan 160C/350F. Grease and flour two 20cm loose-bottomed sandwich tins.

2 Start by toasting the hazelnuts in the oven for 5-7 minutes; check after 5 minutes as they can burn easily. Once they are starting to change colour and release their lovely nutty aroma, remove them from the oven and leave to cool for a minute or two before rubbing off most of the skins. Whizz the nuts in a food processor into a fine meal.

3 To make the cake, sift the flour and baking powder into a large bowl and beat in all the other ingredients using an electric hand mixer. Be careful not to over mix – you want a light cake. Scrape the mixture into your tins and level the tops with the back of a spoon or a palette knife. Bake for 25-30 minutes, or until the cakes are golden and risen and a skewer inserted into the centres comes out clean. Remove from the oven and leave to cool for 5 minutes before carefully taking them out of their tins and placing on a cooling rack to cool completely. If making ahead of time, the sponges can be double-wrapped in foil and frozen. Be sure to defrost thoroughly before filling.

4 To make the rhubarb topping, mix the caster sugar with 250ml of water in a saucepan and bring to the boil. Meanwhile, cut the rhubarb into batons of approx 4cm. Add the batons to the boiling sugar syrup, then immediately remove the pan from the heat. Leave the rhubarb batons in the syrup as it cools. Use a slotted spoon to remove the batons from the syrup. Reserve approx half for the top of the cake and purée the remainder with a hand-held blender, adding a splash of water to loosen. Chill the poached and puréed rhubarb until you’re ready to assemble the cake. If making ahead of time, the rhubarb can sit covered in the fridge for 24 hours.

5 When you are ready to fill and assemble your cake, prepare the honey cream filling by lightly whipping the cream until very soft peaks form. Drizzle in the honey and whisk again until incorporated.

6 If your cakes are very peaked, you may wish to trim the tops for a nice flat surface to decorate. Carefully place one cake on your cake plate, spoon over two thirds of the honey cream, marbling through 1-2 tbsp of the rhubarb purée, and place the second cake on top. Spread the remaining third of honey cream on the top of the second cake, then top with the poached rhubarb and a few seasonal flowers, if you wish.

For the full Easter Gathering menu and projects - Fish pie with crunchy salmon and leek topping, Lemon, hazelnut and rhubarb cake, Felt bunny ears, Dip-dyed place-names - turn to page 24 of the March issue of The Simple Things.

Read more:

From the March issue

Gathering recipes

Cake recipes

Plenty more delicious recipes in the March issue of The Simple Things, out now - buy, download or subscribe

Chinese New Year recipe: Braised belly pork

At this time of year the Chinese choose dishes that are symbolic of prosperity, longevity and a fresh start. So tuck in!

What February needs is something to liven things up, to add a splash of colour and a bit of energy to the dog-end of winter. Lucky then that we can adopt the vibrant annual celebration of Chinese New Year* (In 2017 it falls on 28 January and marks the start of the Year of the Rooster). 

Jenny Linford always takes time to celebrate it: “I spent part of my childhood living in Singapore and my memories from that time revolve around food: from eating satay, freshly cooked over charcoal, to family outings with my cousins to dine on tasty Hainanese chicken rice.
Chinese New Year is huge in Singapore. As a child, I loved collecting the ‘ang pow’ (envelopes of money) given to me by family and friends, as is traditional, and feeling very rich! Though I live in London, I still mark the day by cooking a Chinese-inspired meal for family and friends. Bringing together loved ones to feast and talk is always meaningful – and convivial.”

Braised belly pork

A homely stew with a kick is always a welcome sight. Fluffy rice will mop up the juices nicely

Serves 6
1kg belly pork, skin on, boned, cut into 2.5cm chunks
1 tbsp oil
1 onion, peeled and chopped
2 leeks, trimmed and chopped
2.5cm piece of root ginger, peeled and sliced
2 garlic cloves, peeled and chopped
2 star anise
1 tsp Chinese five-spice powder
3 tbsp Chinese rice wine or Amontillado sherry
1 tbsp tomato purée
600ml chicken stock, preferably fresh
1 tbsp dark soy sauce
1 tsp sugar
salt, to taste
chopped green spring onion, to garnish

1 Heat a large, heavy frying pan. Put in the belly pork, skin side down, and cook over a medium heat for 5-10 mins until the skin crisps and browns, then turn over and fry briefly until the flesh whitens.
2 Heat the oil in a large casserole dish. Fry the onion, leeks, ginger and garlic, stirring to prevent browning, until softened.
3 Add the fried pork belly and star anise to the casserole dish and sprinkle over the five-spice powder, mixing well. Add the rice wine and fry, stirring for 2–3 mins.
4 Mix in the tomato purée and add the stock, soy sauce and sugar. Bring to the boil, cover, reduce the heat and simmer for 30 mins. Season to taste with salt.
5 Uncover and simmer for 30 mins to reduce the liquid, stirring now and then. Cover, cool and chill until required, then heat through thoroughly. Garnish with chopped green spring onion and serve.

This recipe is taken from issue 44 of The Simple Things (February 2016). Back issues are available from our shop, but as this one has sold out you can find a PDF of the full menu here. 

More Gathering posts:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

Recipe: Autumn mess

When the evenings draw in and there’s a chill in the air, it’s the ideal time to plan a low-maintenance meal that can be dipped in and out of, while you dust off a pack of cards and cosy up for an evening of relaxed chat, drink and play. With a little forethought – make the dough and tomato sauce ahead, prep some fresh, seasonal ingredients for toppings and salads and assemble a no-cook dessert in pretty glasses – you’re left to enjoy a stylish pizza party. 

Turn to page 46 of October's The Simple Things for a simple pizza, salad and pudding menu, and try one of our seven card games ideas, too.

Autumn mess

Think classic Eton pud but with seasonal fruits

Makes 6
6 meringues
1 jar (300g) organic plums in syrup, plums halved, stones removed
250g fresh vanilla custard
salted pistachios, shelled and roughly chopped 

1 Break the meringues into bitesize chunks and place half into 6 glasses. 
2 Add 1–2 plum halves on top of the meringue in each glass, and spoon over 1 tbsp plum syrup. 
3 Top with 2–3 tbsp custard. 4 Add more meringues, plums, syrup and custard to nearly fill the glasses. 

Read more:

From the October issue

Make: Build an outdoor oven

More Gathering recipes

October's The Simple Things is on sale - buy, download or subscribe now.

Recipe: Saffron G&Ts

Saffron G&Ts

Add a golden hue to your gin and tonic with a pinch of saffron and slices of fresh mango

Serves 4–6

pinch of saffron
pinch of sugar
crushed ice
slices of fresh mango
handful of fresh mint
250ml gin
500ml tonic or sparkling water to top up

1 Crush saffron with a pinch of sugar in a pestle and mortar – or you can use the back of a spoon and a small bowl.

2 Shake the saffron with the gin and leave to infuse for as long as you can.

3 Pour the gin into an ice-filled jug or tumblers packed with slices of fresh mango and mint. Top up with tonic or sparkling water.

Read more:

From the October issue

Cocktail recipes

More saffron recipes

Recipe: Veg patch curry

British veg patch meets Indian flavours for a fusion curry with a taste of mellow sunshine

A celebration of early autumn’s harvest. Use fresh, seasonal veg from your patch or local farm shop for this delicious veg patch curry.

Serves 4–6
1kg fresh tomatoes
350g onions
1 bulb of garlic
4 bay leaves
5cm piece of ginger
2 red chillies
1 star anise
200g coconut milk
small pumpkin or squash
handful of French or runner beans
2 courgettes or yellow summer squash
sea salt
freshly ground pepper
1 corn on the cob
2 tsp fennel seeds
handful of fresh coriander or parsley

1 Preheat your oven to 200C/Fan 180/400F.
2 Halve the tomatoes – or quarter them if you’re using bigger ones. Peel and chop the onions into halves or quarters. Tumble everything into a large roasting tin.
3 Slice 1cm from the pointy tip of your garlic. Put it into the tin, still whole, with the bay leaves. Roast for 30 mins or until the tomatoes have a golden edge to them.
4 Remove the bulb of garlic and bay leaves. Tip tomatoes and onions into a food processor or blender. Squeeze in the garlic cloves from the bulb.
5 Peel and roughly chop the ginger. Thinly slice the chillies. Grind the star anise to a powder. Add the ginger, a good pinch of the chilli and the star anise, plus the coconut milk, to the tomato-and-onion mixture. Blend until smooth.
6 Gently simmer the sauce on the hob while you cook the veg.
7 Cut pumpkin (or squash), beans and courgette into bite-sized hunks. Peel the summer squash if you like. The skin is edible if it’s not too thick.
8 Season the vegetables and toss with a little oil. Grill your veg on the barbecue until it’s lightly charred all over. Or if you prefer, set a large frying pan over a high heat. Add the veg to the pan in a single layer when it’s smoking hot – don’t add any oil to the pan. Cook the veg in batches until it’s tender and lightly charred all over. To get the pumpkin and squash soft, you may have to add a few splashes of water. Put the veg in a low oven or next to the barbecue to keep it warm. 9 Cut the corn kernels from the cob. Fry the sweetcorn, remaining chilli pieces and fennel seeds in a little oil until fragrant and a little crisp around the edges.
10 Spoon the simmered curry sauce into a large bowl or platter. Arrange the grilled or griddled veg on top. Finish with the sizzled and spiced sweetcorn and some fresh herbs.

Turn to page 24 of September's The Simple Things for the rest of this Indian summer menu, including Saffron G&Ts, Herb & spiced lamb lollies with cardamom yoghurt, Golden roti, Thyme and griddled spring onion rice, and Rosy apple tarts.

September's The Simple Things is on sale - buy, download or subscribe now.

Read more:

From the September issue

Autumn roots

More Gathering recipes

Recipe: Olive and rosemary sourdough

Alex Gooch’s Olive and Rosemary Sourdough (From our February issue)

 

500g strong white bread flour
300ml water (room temperature)
200g starter
10g finely chopped lemon zest
11g salt
200g pitted olives
10g rosemary

1 Mix the first five ingredients in a bowl. When they start to come together, turn out onto your table and knead for 5 mins. Form into a ball and place in a lightly-oiled bowl. Cover tightly so that it is airtight. You can use cling film or place the bowl in a bin bag and create a greenhouse effect. Leave the dough to prove in a warm environment for 2.5 hours.

2 Turn your dough out onto a very lightly oiled surface and stretch it out so it is wide and flat. Place your olives and rosemary, ripped up in a rustic fashion, on top of the dough and fold all of the corners in. Gently knead together so that the olives are roughly distributed throughout the dough. Form into a ball, and place back in your bowl and leave well covered for 90 mins.

3 Turn the dough out and divide into two or leave as one to make a larger loaf. Shape them and then roll them in flour so they are lightly covered all over. Lightly flour your proving basket (see Gooch’s glossary, opposite) and place your dough in it seam up. Cover well to prevent a skin forming and leave for 2 hours for its final prove.

4 Preheat oven to 240C/Fan 220C/475F. Turn the dough out of the basket into your cloche (see Gooch’s glossary) or onto your tray. Slash the top well with a sharp knife and then bake for 30 mins for two small loaves or 35 mins for one large. If using a cloche, remove the lid for the last 10 mins in the oven. Remove from the oven and leave to cool on a rack for at least 2 hours
before eating.

Originally published in February 2015's issue of The Simple Things - buy a back issue now.

More Gathering recipes in the August issue - out 29 July 2015.

Gathering: How to make sushi - videos

Sushi needn’t be tricky – with our guide to the freshest fish and its Japanese accompaniments, you’ll be master of the rolls. Turn to page 25 of March's The Simple Things for our sushi menu and recipes.

Online videos can help with making sushi. Here's our pick of the most useful.

California rolls

How to make Sushi Rice

Inside out rolls