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Thursday, April 15, 2021

Use it all

Our food writer Libby Kimber this encourages you to ‘use it all’, with two recipes for sweet treats that can be made with things you likely already have in the pantry.

Images and text from Use It All by Alex Elliott-Howery and Jaimee Edwards, photography by Cath Muscat. Murdoch Books RRP $39.99.

Rhubarb and ricotta tea cake

Serves 6-8

  • 1 cup (150g) plain flour
  • 1/2 tsp baking powder
  • 1/2 cup (45g) desiccated coconut
  • 1/2 cup (125g) unsalted butter
  • 3/4 cup (150g) caster sugar
  • Zest of 1 lemon, plus 2 tsp lemon juice
  • 2 eggs
  • 185g ricotta
  • 1/2  cup (125ml) full-cream milk
  • 125–150g rhubarb, trimmed and sliced into small pieces

Preheat the oven to 170°C. Line a 21cm round cake tin with baking paper. Whisk together the flour, baking powder and coconut in a large bowl and set aside.

In a stand mixer, cream the butter, sugar and lemon zest until light and fluffy, then add the eggs one at a time, beating well after each addition. Turn the mixer to low speed and mix in the ricotta, then add the flour mixture in three goes until just combined. With the mixer still running drizzle in the milk and lemon juice. Turn off the mixer and fold in the rhubarb, then pour into the prepared cake tin. Bake for 50 minutes or until lightly golden on top and a skewer inserted into the centre comes out clean.

The cake will keep in an airtight container in the fridge for up to 1 week.

You can replace the rhubarb with the same quantity of any fresh chopped fruit, and you can use any type of citrus zest and juice. We love the following flavours:

  • Peach and lime
  • Berry and lemon
  • Pear and orange

Whole pineapple cake

Whole pineapple cake

Serves 8

  • 1 pineapple
  • 1 1/2 cups (150g) almond meal
  • 2 3/4 cups (2505) desiccated coconut
  • 1 tsp baking powder
  • 6 eggs
  • 250g caster sugar
  • Toasted coconut flakes, to serve
  • Natural or Greek yoghurt, to serve

Preheat the oven to 160°C and line a 30cm loaf tin with baking paper.

Cut the skin off the pineapple and set aside, then cut the flesh and core into small cubes and blitz them in a food processor until smooth. You’ll need 400g of pineapple purée for the batter.

Whisk together the almond meal, desiccated coconut and baking powder in a large bowl and set aside. In a stand mixer with the whisk attachment, whisk the eggs and sugar on medium speed until pale and fluffy (or you can do this in a large bowl with a hand whisk). Add the pineapple purée to the egg mixture and whisk for another minute. Slowly add the dry ingredients in batches, whisking well after each addition. Pour the mixture into the prepared tin and bake for 50–60 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean.

Meanwhile use the pineapple skin to make a pineapple skin syrup.

Leave the cake to cool in the tin on a wire rack for 10 minutes before turning out. Serve straight away or keep in an airtight container in the fridge for up to 1 week. Serve warm or toasted with the pineapple skin syrup, toasted coconut and yoghurt.

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