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Ginger Parkin, Poached Rhubarb and Sweet Vanilla Cream
A spiced ginger sponge cake served with oven-poached rhubarb and a rich vanilla mascarpone cream.
Baking
Vegetarian
Dessert
Ginger
Rhubarb
Estimated Nutrition
Calories
1450.5
kcal / serving
1450.5 kcal total
Carbs
128.6
g
per serving
128.6 g total
Fat
98.4
g
per serving
98.4 g total
Protein
18.2
g
per serving
18.2 g total
Cook Time
12
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
50
g
Sugar
soft brown
25
g
Flour
self-raising, plus extra for sprinkling
2
tbsp
Sugar
caster
2
tbsp
Sugar
icing
Dairy
75
g
Butter
soft unsalted, plus extra for greasing
1
piece
Egg
free-range
25
g
Mascarpone Cheese
30
ml
Double Cream
whipped
Fruits
0.5
piece
Orange
zest only
Liquids
2
tbsp
Water
hot
NutsSeeds
1
tbsp
Hazelnuts
chopped
0.5
piece
Vanilla Pod
seeds only
0.5
piece
Vanilla Pod
seeds only
Other
2
tbsp
Honey
clear
1
piece
Ginger Biscuit
Vegetables
2
tsp
Ginger
ground
2
stalk
Rhubarb
chopped
Method
1
Preheat the oven to 200°C.
2
Blend butter, ginger, brown sugar, honey, egg, flour, biscuit, and hazelnuts in a processor.
3
Grease a dariole mould, dust with flour, fill with batter, and bake for 12 minutes.
4
Place rhubarb, caster sugar, vanilla seeds, and water in an ovenproof dish and poach for 10 minutes.
5
Combine whipped cream, mascarpone, vanilla seeds, and icing sugar in a bowl.
6
Plate the parkin cake, top with rhubarb, and serve with a quenelle of vanilla cream.