Jordan Rondel is The Caker, a gorgeous cake-bakin' babe based in Auckland New Zealand, where she makes mouth-watering, truly gorgeous cakes from her kitchen (with a neon sign out the front) on the K'Rd. We love that her cakes are simple, with high quality ingredients and unfussy finishings, letting the flavours do all the talking. Jordan shared with us her recipe for a not-too-sweet, not-too-spicy cake with a rich maple icing, perfect for all the rhubarb that has been showing up in stores recently.
Jordan Rondel | The Caker | Undone Journal
KITCHEN | Rhubarb + Cinnamon Cake with Maple Cream Cheese Icing | The Caker
In this moist cinnamony cake, the seasonal rhubarb lends both a sweetness and tartness, which is surprisingly harmonious.
Ingredients: 8 stalks of rhubarb, washed, trimmed and cut into 2cm chunks
2 tbspn maple syrup
150g butter, softened 150g unrefined golden caster sugar
1 tsp vanilla extract
3 organic eggs
150g spelt flour
50g ground almonds
2 tsp baking powder
2 tsp ground cinnamon
½ cup Greek yogurt
Icing: 200g cream cheese
½ lime juice
3 tbsp maple syrup
Method: Preheat the oven to 180ºC fan bake. Grease and line a 22cm diameter cake tin.
Poach the rhubarb by simmering it in 1/2 cup water along with the maple syrup until soft, approximately 5 minutes.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time. Sift in the flour, ground almonds, baking powder and cinnamon, and then add the yogurt. Stop your electric mixer once all the ingredients are combined, do not over mix.
Pour the batter into the tin and dot the cooked rhubarb into it, pressing the fruit down lightly with a spoon. Bake for approximately 45 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat all the ingredients together until smooth. Once the cake is completely cool, ice with a generous amount of the icing. Decorate with some more cooked rhubarb along with its syrup.
Store in a cool, dry place in an airtight container for up to 3 days.
Ingredients: 8 stalks of rhubarb, washed, trimmed and cut into 2cm chunks
2 tbspn maple syrup
150g butter, softened 150g unrefined golden caster sugar
1 tsp vanilla extract
3 organic eggs
150g spelt flour
50g ground almonds
2 tsp baking powder
2 tsp ground cinnamon
½ cup Greek yogurt
Icing: 200g cream cheese
½ lime juice
3 tbsp maple syrup
Method: Preheat the oven to 180ºC fan bake. Grease and line a 22cm diameter cake tin.
Poach the rhubarb by simmering it in 1/2 cup water along with the maple syrup until soft, approximately 5 minutes.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time. Sift in the flour, ground almonds, baking powder and cinnamon, and then add the yogurt. Stop your electric mixer once all the ingredients are combined, do not over mix.
Pour the batter into the tin and dot the cooked rhubarb into it, pressing the fruit down lightly with a spoon. Bake for approximately 45 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat all the ingredients together until smooth. Once the cake is completely cool, ice with a generous amount of the icing. Decorate with some more cooked rhubarb along with its syrup.
Store in a cool, dry place in an airtight container for up to 3 days.
