The problem with these tea cakes is that it's really easy to keep eating them. There's no muffin case getting in your way and all these pretty little tea cakes are just lying around whispering 'ooh [insert name here] why don't you put the kettle on and eat us all?!'.
What? You mean your cakes don't talk to you?
I jest of course but cake definitely finds a way to call to me in some way. I know how to be stronger and resist. If I make sure I get more sleep and eat well in the day then I can turn cake down but if I'm tired and hormonal then it's every cake for himself.
Last Thursday I trotted down to the local council building to count votes overnight for the UK general election. I won't get too political on a food blog by telling you how depressed the Gibbons household was post-result. At 6:30am on Friday they wanted to recount the votes and I was due to be back at my actual job at 8:45 so they finally gave in and let me go home. My point in all this? I was so freaking tired all day that I ate all the foods to keep me awake *thumbs up emoji*
Probably a good job I didn't make these Friday or all 12 would have gone pretty quickly.
These are the perfect no frills tea cakes. Whipping up the egg whites separately means the batter is much lighter. Rose and rhubarb is a wonderful flavour combination and one of my favourites.
If you don't fancy almonds on top try pistachios.
If you want them to be more of a dessert, serve slightly warm with a little lightly whipped cream and some extra flaked almonds or stewed rhubarb.
You could also replace half the flour with ground almonds or use spelt instead.
Rhubarb and Rose Tea Cakes
250g unsalted butter, softened
250g caster sugar
4 eggs, separated + 1 extra egg white
200g plain flour, sifted
1/2 teaspoon baking powder
3 teaspoons rose water
2 stalks rhubarb
- Grease a 12 hole muffin tin. Preheat the oven to 180 C/350 F/gas mark 4.
- Chop one of the rhubarb stalks into small chunks and divide the other into 6 longer pieces then halve each one lengthways. Set aside.
- Beat the butter and sugar until pale and fluffy. Add the 4 egg yolks and mix until just combined.
- In a separate bowl, whisk the 5 egg whites until they reach stiff peaks.
- Fold the egg whites into the butter mixture.
- Sift in the flour and baking powder and fold in until the flour disappears.
- Finally fold in the rhubarb chunks and rose water.
- Divide between the 12 holes, filling about 3/4 full. Bake for 25 minutes, or until golden brown on top.
- Leave to cool before removing from the tin.