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RHUBARB & APPLE TRAYBAKE
Rhubarb and apple are delicious together with this sponge.
Serves 12
400g rhubarb 100g apple purée (see below) 200g golden caster sugar, plus 2 tbsp for roasting the rhubarb 125ml sunfl ower oil, plus extra for greasing 1 tsp vanilla extract 225g gluten-free self-raising fl our (ideally Doves Farm) 1 tsp gluten-free baking powder
Equipment
You will need an 18cm square baking tin for this recipe
1 Preheat the oven to 180C (350F), gas mark 4, then lightly grease the baking tin with sun- fl ower oil and line with baking parchment.
1 Trim the ends from the rhu- barb and cut into 2.5cm pieces. 2 Place in a roasting tin, scatter
over 2 tablespoons of caster sugar and roast for 15 minutes or until the rhubarb pieces are tender but still holding their shape.
3 Place the apple purée in a large mixing bowl with the 200g of caster sugar, the sunfl ower oil and vanilla extract and beat together until combined. Sift in the fl our and baking powder and fold into the mixture until you have a smooth and thick batter.
4 Tip the batter into the pre- pared baking tin and smooth into the corners, levelling the top with the back of a spoon. Scatter the rhubarb evenly over the surface of the mixture and, using your fi ngertips, gently press the pieces down into the batter a little.
5 Bake for 45 minutes or until fragrant, golden and fi rm to the touch. Remove from the oven and either serve warm with cus- tard or leave to cool completely in the tin before cutting into squares.
Meet BETTY
SATURDAY 10TH MAY, 14TH JUNE AND 12TH JULY
FROM 10AM
OUR 1955 VINTAGE ROASTER
£50PP
INCLUDES COFFEE TO TAKE HOME
We invite all coffee enthusiasts & home baristas to join us for the first of a series of Brewing courses we will be running throughout the year. Want to learn more about the crop to cup journey? Pull the illusive perfect espresso shot? Try your hand at Latte art? Or give cupping a whirl... A day's workshop with Extract's own Coffee Roasters and Barista Trainers will give you a thorough hands-on introduction to all the above.
Any questions, or to book yourself onto the May Barista workshop, please call 0117 9554976 or email
ashlee@extractcoffee.co.uk
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