This recipe first appeared in Food magazine issue 60.
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Ingredients
Ginger icing
Method
1.Preheat the oven to 180ºC. Line a deep 23-25cm cake pan with baking paper.
2.Cream the butter and brown sugar. Beat in the eggs, one at a time and mix in the sour cream.
3.Sift in the combined flours, baking soda and baking powder. Fold in the rhubarb, orange zest and walnuts.
4.Pour the mixture into the cake pan. Bake in the preheated oven for about 1 hour, or until a skewer inserted in the centre comes out clean. Set aside the cake to cool.
5.Combine the condensed milk, golden syrup and butter in a saucepan over a medium heat, or microwave, until the mixture has thickened. Spread the icing over the cake and arrange the walnut halves and ginger, if using, in a circle around the cake.
Pukekohe Junction Café, 438 Ashworths Rd (SH1), Leithfield, Amberley, ph (03) 314 8834. Open 7 days 9am-4.30pm. Owners: Guy (chef) and Celine Graham.
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