LCBO Food & Drink Spring 2022

4 With the mixer on low speed, add the dry ingredients in 4 additions alternately with the buttermilk, beginning and ending with the dry. Stop the machine before the last portion of flour is fully incorporated and finish by hand with a rubber spatula. If there are any lumps in the batter, mix gently with a whisk. 5 Divide the batter evenly between the two pans, level the surfaces and bake for 30 min- utes or just until the cake begins to brown and a cake tester comes out clean. Cool complete- ly on a wire rack. The cake can be baked a day ahead, wrapped well and stored at room temperature overnight. 6 For the strawberry-rhubarb purée, com- bine the strawberries, rhubarb and sugar in a medium saucepan. Bring to a simmer, stirring occasionally, and continue simmering for 15 to 20 minutes until the fruit has broken down and the mixture has reduced to about 2/3 cup (150 mL). Using an immersion blender or small food processor, purée the mixture until smooth then chill completely. The purée can be covered and stored in the refrigerator for 2 to 3 days. 7 When ready to assemble the cake, strain the roasted rhubarb, reserving the syrup for another use, then place the rhubarb in a single layer on paper towel, pat it dry and set aside. 8 Using a serrated knife, level the tops of both cake layers and set aside (see TIP). 9 For the strawberry-rhubarb cream, place the whipping cream and icing sugar in a chilled bowl and beat to soft peaks. (If using store-bought jam instead of purée, omit the icing sugar.) Add about 1/4 cup (60 mL) of the strawberry-rhubarb purée to the cream and whisk in gently. If desired, add more icing sugar to taste and/or a few drops of red food colouring. 10 To assemble, place one of the cake layers on a serving plate or cake stand. Top with a thin layer of the strawberry-rhubarb cream. Arrange a layer of rhubarb on top of the cream, covering it completely, to within 1/4 inch (5 mm) of the edge of the cake. Top with another layer of cream. Place the second cake layer over the first and spread a thin layer of cream over the top and sides to set the crumbs. Finish by spreading a finishing smooth layer over all. Transfer the cream to a piping bag fitted with a decorative tip and pipe onto centre or border around the edge of the cake. Garnish with fresh strawberries and pieces of roasted rhubarb. Refrigerate the cake, but bring to room temperature before serving.

STRAWBERRY RHUBARB LAYER CAKE There’s something about a pink cake that seems to shout “SPRING!” This delicate layer cake is perfect to welcome the season and to take advantage of the natural pink co- lour of Ontario hothouse rhubarb. Prepare the Roasted Rhubarb and cake layers a day ahead, leaving the final assembly for the day of serving. For the strawberry-rhubarb cream that covers the cake and holds the layers together, you can cheat a little bit, thereby saving time. Rather than making your own strawberry-rhubarb purée, you can simply use a store-bought jam—either plain strawberry or strawberry-rhubarb—and purée that. Keep in mind that it will be sweeter than the purée in the recipe below, so don’t add any additional sugar when whipping the cream. Additionally, you can add a few drops of red food colouring to the cream to augment the colour. 1 batch Roasted Rhubarb (recipe on page 111) BUTTERMILK CAKE 1 1/4 cups (310 mL) plus 2 tbsp (30 mL) cake flour 2 tsp (10 mL) baking powder 1/4 tsp (1 mL) salt 1/2 cup (125 mL) unsalted butter, at room temperature 1 cup (250 mL) sugar 3 egg whites, at room temperature 2 tsp (10 mL) vanilla extract 1 cup (250 mL) buttermilk, at room temperature STRAWBERRY-RHUBARB PURÉE 1 cup (250 mL) diced strawberries, plus more for garnish 1 cup (250 mL) fresh rhubarb, cut into

TIP Hold onto the scraps of cake after leveling the tops of each layer. Keep them in the freezer and use them for cake crumbs in the bottom of fruit pies—the crumbs help to absorb the fruit juices, thereby promoting a crispier bottom crust. WHAT TO SERVE Asti is a delicious Italian sparkler. Its lively bub- bles, balanced acidity, sweet grapey flavours and fragrant floral tones make it an ideal match for this cake.

Martini & Rossi Asti LCBO 253948, $14.45

PISTACHIO RHUBARB TART This eye-catching tart is just like putting a puzzle together. Try your hand at our pattern, or invent your own. The results, no matter the design, will be delicious. The tart pastry can be made by hand easily and rolled out right away. TART PASTRY 1 1/4 cups (310 mL) plus 2 tbsp (30 mL) all-purpose flour 6 tbsp (90 mL) sugar 1/2 cup (125 mL) unsalted butter, at room temperature 1 egg PISTACHIO FRANGIPANE 4 oz (115 g), about 1 cup (250 mL), unsalted pistachios 1/4 cup (60 mL) all-purpose flour 1/2 cup (125 mL) sugar 1/2 cup (125 mL) unsalted butter, at room temperature 2 eggs, at room temperature 1 tsp (5 mL) vanilla extract 2 tbsp (30 mL) berry jam About 9 oz (255 g) fresh Ontario hothouse rhubarb, cut into 1 1/2-inch (4-cm) pieces 1/4 tsp (1 mL) sugar

1/4-inch (5-mm) pieces 1/4 cup (60 mL) sugar

STRAWBERRY-RHUBARB CREAM 1 1/4 cups (310 mL) whipping cream 1/4 cup (60 mL) icing sugar Red food colouring (optional)

1 For the buttermilk cake, centre the rack in the oven and preheat to 350°F (177°C). Line the bottom of two 6-inch (15-cm) round cake pans with parchment paper and set aside. Sift together the flour, baking powder and salt, and set aside. 2 In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until very light in colour, about 5 minutes, scraping down the sides of the bowl occasionally. 3 Add the egg whites one at a time, beating until incorporated, followed by the vanilla extract.

Serves 8

Whipped cream or vanilla ice cream, to serve

1 14


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