Sunday, September 18, 2005
Rhubarb Cornmeal Cake
I've had this post semi-prepared for such a long while and I think it is about time I finish it and publish it. Yesterday I finally ate the last slice of this cake, which I've kept in the freezer, wrapped individually in parchment paper and then aluminum foil. Still full of flavour and moist like it was when I baked it, maybe by the end of July.
From a recipe by Nigella Lawson in How to be a Domestic Goddess, this wonderful cake was published by Angela, of A Spoonful of Sugar, in her entry of May 1st, 2004. The picture looked so scrumptious and I happen to love just about everything with cornmeal in it so I knew I had to try the cake. I was not disappointed. I warn you that it is very easy to overeat, so be prepared to either share it with friends or freeze it. Fortunately, it freezes very well, as I was able to prove yesterday. The recipe makes a fairly large cake and even if I gave half to a friend, I still managed to freeze seven good-sized portions.
In the picture above I ate it while warm, "a la mode", meaning with vanilla ice-cream. It was good but I actually prefer it on its own.