Jan 31, 2010
Tangelo Cakes with Rhubarb Cream
2 tangelos, cut into 5mm-thick slices and seeds removed
2 cups water
1 cup sugar
250g rhubarb, cut into slices
¼ cup tangelo juice
¼ cup sugar
4 tablespoons mascarpone
3 eggs, beaten
1 cup sugar
½ cup tangelo juice (from about 2 tangelos)
½ cup extra virgin olive oil
1½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
pinch of salt
12 slices tangelo confit
Place the tangelos in a saucepan with the water and sugar, and bring to the boil. Simmer gently for 20 minutes until tender. Cool in the syrup.
Place the rhubarb, tangelo juice and sugar in a small saucepan and simmer until the rhubarb is tender (around 10 minutes). Taste and add a little more sugar if necessary (it depends on the sweetness of the tangelos and rhubarb).
Allow to cool completely then mix gently with the mascarpone. Refrigerate until ready to serve.
Preheat the oven to 180°C. Grease a 12-cup muffin tray with oil and line the bases with rounds of baking paper. In a bowl beat the eggs and sugar until combined. Add the tangelo juice and olive oil.
Sift the flour, baking powder, baking soda and salt into a separate bowl. Add the flour into the wet mix a third at a time, combining well. This will make quite a runny batter. Pour into the muffin tins and bake for 15 minutes or until golden.
Cool for 5 minutes before removing from the tin. Top each cake with a slice of tangelo confit. Serve either warm or cold with a spoonful of the rhubarb cream. Serves 12.