I’ve gone all out with a seasonal bake this year by making a rhubarb, blood orange & ginger cake for Mother’s Day. I know it’s a couple of weeks off yet, but I’ve been thinking about this cake for ages and I was dying to try it out and see if it would work. It did BTW.
After last year’s Mother’s Day cake proved to be an outright winner in the baking category at Pinterest’s #BestofPinterest2016, with my raspberry & rose bundt cake, I feel I should be indulging myself every year by baking a cake that I would love to eat. This year’s choice may look quite simple in its presentation but it packs a huge amount of fruity, gingery flavour with a sticky almond crumb that makes it hard to stop at just one slice.
I served this cake with stunningly shocking pink roasted rhubarb, blood oranges and thick cream. If you can get hold of forced rhubarb, it is worth seeking out at a greengrocer. The colour is so striking, the stems are much more slender and delicate and it take very little time to cook through. I like it’s sharpness so I don’t overkill it with sugar. But, it is very expensive, much like asparagus and Jersey Royals – yet so worth it.
So when it comes to Mother’s Day, forget the cards, flowers, chintzy gifts and commercialised nonsense and bake this cake instead.
Here are some more Mother’s Day bakes for you from my fellow bloggers:
Blueberry Cake – Utterly Scrummy
Chocolate coffee cardamom layer cake- Domestic Gothess
Chamomile cake with Salted Honey Buttercream – Veggie Desserts
Chocolate Coconut Cannellini Cake – Tin & Thyme
Lemon & Blueberry Cupcakes – Feeding Boys
Rhubarb & marzipan cake – Fab Food 4 All
Warm gingerbread cake with lemon sauce – Elizabeth’s Kitchen Diary
Chocolate coffee brownie cake – The Petite Cook
Lemon drizzle layer cake – Baking Queen
Chocolate salted caramel cake – Munchies & Munchkins