




Adele Holland is a talented chef, as well as our Production Team Leader at PURE NZ Ice Cream. As the nights draw in, she's created a dream dessert combo that will top off any dinner on these slightly colder evenings as we roll into autumn. Enjoy...
Recipe
300g Dark, soft brown sugar, plus
an extra 60g (for sprinkling at the end)
65g Unsalted butter at room temperature
2 Eggs
250g Plain yogurt
1 Cap vanilla extract
300g Sifted plain flour
1/4 Flat tea spoon cinnamon powder
1 Flat tea spoon bicarb of soda
Lemon zest from 1/2 lemon
250g Of cut and trimmed rhubarb (2cm pieces)
Method
Adele says grease and line your
cake tin(s) per below and put your oven on fan bake at 170 degrees C.
Cream the butter and sugar until pale. Add 1 egg at a time - it should be well
combined before adding the second egg. Stir in the yoghurt throughly.
Then add all the dry ingredients and the grated lemon zest. Fold together
and then gently add the cut rhubarb to the mix.
Pour the mix into your lined tin, sprinkle the extra 60g of soft brown
sugar evenly over the top of the cake.
Bake until the cake is cooked through - about 40 mins, but check with
a skewer. If it comes out clean, it's ready.
A delicious autumn dessert, best eaten fresh with PURE NZ Vanilla Bean Ice
Cream!