Florentine bars

 75 g (2½oz) unsalted butter

75 g (2½oz/scant ⅓ cup) caster (superfine) sugar

75 g (2½ oz) golden (light corn) syrup

75 g (2½ oz/scant ⅔ cup) plain (all-purpose) flour

¼ tsp fine salt

110 g (3% oz/1¼ cups) flaked (slivered) almonds

75 g (2½oz) glacé cherries, quartered

150 g (5 oz) dark chocolate (minimum 70% cocoa solids), broken into small pieces

1. METHOD

   Step 1

   Preheat the oven to 175°C (345°F/gas mark 5) and line a 20 x 30 cm (8 x 12 inch) tin.

   Step 2

   Put the butter, caster (superfine) sugar and golden (light corn) syrup in a large pan over a low heat, until the sugar has dissolved and the butter has melted. Increase the heat to medium and leave to cook until the mixture is foaming and just starting to darken in colour.

   Step 3

   Add the flour and salt to the pan and, working quickly, mix with a wooden spoon until combined. Add the almonds and cherries, then mix again to combine. Pour the mixture into your prepared tin, pressing it down to form an even layer that fills right to the edges. Transfer to the oven and cook for 15–20 minutes, until deep golden and bubbling. Set aside to cool on a wire rack

Rhubarb crumble cake

 

Ingredients

• 175 g unsalted butter
• 175 g light brown sugar (plus 50g extra)
• 175 g self raising flour
• 3 large eggs
• 1 tsp vanilla extract
• 400 g rhubarb (chopped)
• Crumble mixture: rub together 
• 120g plain flour
• 60g caster sugar
• 60g unsalted butter

Instructions

• Preheat oven to 190C/170C and line a 9" square tin.
• Beat together butter and sugar until light, add flour, eggs and vanilla and beat again until smooth.
• Mix chopped up rhubarb (about inch size pieces) with the other 50g of sugar into the cake mixture. Put in tin.
• Put the rest of the rhubarb on top of the cake evenly, and cover with crumble mixture no more than 1cm thick.
• Bake the cake in the oven for 30-40 minutes until firm and golden

From Jane's Patisserie https://www.janespatisserie.com/2018/05/14/rhubarb-crumble-cake/ 

Lemon poppy seed cake

3 large eggs

1 cup plus 2 tablespoons (225 grams) granulated sugar

1/2 cup (120 grams) sour cream

5 tablespoons (70 grams) unsalted butter, cubed, plus extra for greasing

1 tablespoon poppy seeds

Finely grated zest of 3 lemons (1 tablespoon)

1 1/3 cups (170 grams) all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

3/4 cup (90 grams) confectioners' sugar, sifted

2 tablespoons lemon juice


Directions

Heat the oven to 325° F (160° C). Grease the loaf pan and line with parchment paper, then set aside.

Place the eggs and granulated sugar in the bowl of an electric mixer with the whisk attachment in place and whisk on medium-high speed for about 2 minutes, until pale and frothy. Add the sour cream and continue to beat for about 2 minutes, until the mixture has combined.

In the meantime, melt the butter in a small saucepan over low heat, stir in the poppy seeds and lemon zest, and set aside.
Sift the flour, baking powder, and salt together into a bowl, then use a rubber spatula to fold this into the egg mixture before folding in the butter, poppy seeds, and zest.

Spoon the mixture into the loaf pan so that it rises three-quarters of the way up the sides. Place on a baking sheet and bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean. Do not open the oven door to check the cake during the first 45 minutes of baking.

To make the glaze, whisk the confectioners' sugar with the lemon juice in a bowl.
Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating. Set aside to cool for 30 minutes before removing from the pan. Leave to come to room temperature before serving.

Rhubarb cookies

 

INGREDIENTS

• 1 cup light brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 3/4 cups all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup finely diced rhubarb

INSTRUCTIONS

1. Preheat fan oven to 170 C .
2. In a large bowl, beat brown sugar, butter, vanilla extract and egg together with an electric mixer.
3. Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
4. Add rhubarb and beat again.
5. Scoop a tablespoon of dough and place on a parchment lined or greased baking sheet. Flatten slightly.
6. Bake cookies for 12-14 minutes or until baked through.
7. Cool cookies on baking sheet for 2 minutes, then remove cookies from baking sheet and cool on a wire baking rack.