Rhubarb and yoghurt loaf cake from Modern Baking: Cakes, Cookies and Everything in Between (page 364) by Donna Hay

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Notes about this recipe

  • Zosia on May 06, 2019

    Buckwheat, coconut, brown sugar and olive oil made for an interesting tasting and delicious cake. The orange rind - there's quite a lot of it - and rhubarb balanced the heartiness of the other ingredients. I found it hard to determine when it was done with just a skewer because of the moistness under the rhubarb and finally used an instant read thermometer. I took it out of the oven when the internal temperature reached about 205F, after 85 minutes of baking. I only needed about 2/3 of the rhubarb for the top of the loaf and I piled the rest of it on. Next time I would chop up the extra and mix it into the batter. We really enjoyed this soft, moist cake and I would make it again. I substituted dark brown sugar for rapadura and used weight measurements.

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