Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain skyr
- 2 cups rhubarb, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Mixing bowl
- Wooden spoon
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until combined. Stir in the vanilla extract and skyr.
4. Gradually stir the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, make the rhubarb compote. In a medium saucepan, combine the rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring often, until the rhubarb is tender and the mixture is thickened.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Serve the cake with the rhubarb compote.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 11g
Carbohydrates: 54g
Protein: 6g
Substitutions for Ingredients:
- For the all-purpose flour, you can substitute with almond flour or gluten-free flour.
- For the butter, you can substitute with coconut oil.
- For the skyr, you can substitute with Greek yogurt.
Variations:
- You can add 1/2 cup of chopped nuts to the batter for added crunch.
- You can add 1/2 cup of dried fruit to the batter for added sweetness.
- You can add 1 teaspoon of ground cinnamon to the batter for a hint of spice.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be sure to stir the dry ingredients into the wet ingredients until just combined.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream.
- Sprinkle the cake with powdered sugar.
- Drizzle the cake with melted chocolate.
Garnishes:
- Chopped nuts
- Dried fruit
- Chocolate chips
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure the cake is completely cooled before serving.
Food History:
Skyr is a traditional Icelandic dairy product that has been around for centuries. It is made from cultured skim milk and has a thick, creamy texture.
Flavor Profiles:
This cake has a light, fluffy texture with a hint of sweetness from the skyr and sugar. The rhubarb compote adds a tart, fruity flavor.
Serving Suggestions:
- Serve the cake with a scoop of vanilla ice cream.
- Top the cake with fresh berries.
- Drizzle the cake with honey or maple syrup.
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Region: Icelandic