Burnt butter hazelnut cake with roasted rhubarb
Looking for a seasonal dessert? This burnt butter hazelnut cake is topped with roasted rhubarb and toasted hazelnuts - perfect for the winter months.
Note: + cooling & chilling time
- 220g chilled butter, chopped
- 1 bunch rhubarb, trimmed
- 1 cup (220g) caster sugar
- 1 orange, juiced
- 2/3 cup (150g) brown sugar
- 2 tsp vanilla bean paste
- 4 Coles Australian Free Range Eggs
- 1 cup (150g) plain flour
- 1/2 cup (60g) hazelnut meal
- 1/4 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp sea salt flakes
- 300g sour cream
Preheat oven to 170°C. Line a baking tray with baking paper. Melt the butter in a medium saucepan over high heat. Cook for 5-6 mins or until the butter begins to foam and is golden brown. Pour into a heatproof bowl. Place in the fridge for 30 mins or until firm.
Meanwhile, cut rhubarb into 10cm lengths, reserving any excess. Arrange the rhubarb lengths and excess rhubarb in a single layer on lined tray. Sprinkle with half the caster sugar and drizzle with the orange juice. Bake for 15-20 mins or until rhubarb is tender but still holds its shape. Pour the tray juices into a heatproof bowl. Finely chop the excess rhubarb and reserve. Set aside to cool.
Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter, remaining caster sugar, ½ cup (110g) brown sugar and half the vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, hazelnut meal, baking powder, cinnamon, ginger and sea salt. Stir to combine. Add ¼ cup (60g) sour cream and the finely chopped rhubarb and stir to combine. Pour into the prepared pan.
Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Turn the cake onto a wire rack and set aside to cool completely.
Whisk remaining vanilla, remaining sour cream and remaining brown sugar in a medium bowl until smooth.
Arrange the rhubarb lengths on top of the cake. Drizzle over the tray juices. Cut into pieces and serve with the sour cream mixture.
Serve with chopped toasted hazelnuts