top of page

A Taste of Scotland's Islands

Sue Lawrence

Sue Lawrence's trip around Scotland's many islands seen her stop on the Isle of Skye, where she visited Creatures of Habit Cakery. I am so privileged to be a part of Sue's book, that includes over 100 recipes, mainly created from ingredients and produce she came across in her travels. You can find my Raw Vegan Bramble Cheesecake recipe along with my Rhubarb, Apple and Stem Ginger Cake. When it is Bramble season, they grow by the masses and Rosie (my mother-in-law) has a fabulous crop of Rhubarb and Apples in her garden! 

This year the apple tree in our garden gave us our first 3 apples, so maybe soon…the apples in your cake could be from my own garden! 

The launch of Sue's book was at the beautiful Raasay Distillery, where we had a lovely afternoon of chats, canapés and bubbles. A visit to Raasay is not complete without a stop at the fabulous The Larch Box, for their epic baguettes and coffee!

IMG_4254.jpg
IMG_4247.jpg
Sue Lawrence Cake WHFP.jpg
IMG_4260.jpg
A Taste of Scotland's Islands: About

Rhubarb, Apple and Stem Ginger Cake

My mother-in-law, Rosie MacDonald, grows the rhubarb in her garden for some of my wonderful creations (as well as the Elderflowers for the Lemon and Elderflower cake, that is hugely popular with wedding couples).

This cake is best with new season young pink rhubarb.

INGREDIENTS

  • 300 g self-raising flour

  • 1 tsp baking powder

  • 220 g caster sugar

  • 200 g butter, unsalted, softened

  • 3 medium free-range eggs

  • 2 tbsp agave syrup or runny honey

  • 200 g rhubarb, chopped

  • 200 g apple, chopped

  • 2 balls of stem ginger, finely chopped

  • 1 tbsp stem ginger syrup (or 1 tsp pure ginger extract) 

GINGER BUTTERCREAM

  • 500 g icing sugar

  • 250 g butter, softened

  • 3 tbsp stem ginger syrup

  • 1 tsp ground ginger (sifted)


OPTIONAL TOPPINGS

  • Stewed rhubarb and caramelised apple slices

METHOD

Preheat your oven to 180C/350F/Gas 4. Grease and line the bottom of two 8" round cake tins (or three 6" round cake tins) and set aside.

Sift the flour and baking powder together twice and set aside.

Cream the sugar and butter together for at least 3 minutes until smooth.


Whisk in the eggs, one at a time, mixing well after each addition, and add the agave syrup or honey. Gently fold in the sifted flour and baking powder, along with the rhubarb, apple and ginger, ensuring it is well mixed throughout.

Divide the mixture evenly between the two 8" cake tins (or three 6") and bake in the centre of the oven for 30 to 35 minutes. When cooked, a skewer inserted into the centre of the cake should come out clean. Leave to cool in cake tins on a cooling rack.

Meanwhile, to make the buttercream, sift the icing sugar and ground ginger, add to the butter and cream together and add in the syrup.

Once the cakes are cooled, assemble by icing one with ginger buttercream, sandwich together and ice the top of your cake. Decorate your cake with stewed rhubarb and caramelised apples or feel free to decorate as your baking heart desires. Let your artistic flare run wild!

A Taste of Scotland's Islands: Text
bottom of page