2 May 2010

I've been cooking!

I've been neglecting my blog a little... I've been cooking. Cooking up a website! Well, more to the point I've been revising my notes from the website building courses I did a while back! I started to build my website before leaving Hong Kong 20 months ago but really didn't get very far - what with the move to KL and starting the blog ... you know, excuses, excuses!! Well, I decided it was high time to take myself in hand and complete the task. Only to find that I couldn't really remember how to use all that HTML and CSS that I had learnt! So, over the past week I've been delving into my course files and books and revisiting all kinds of code. It's been quite a task, but I think that I may have cracked it and am starting to make sense of it all! So, hopefully, within the next week or so, I will be able to unveil my website... watch this space!!

At the same time, I've been cooking up a scumptious desert! Do you like Rhubarb? I LOVE it and couldn't resist the delicious pink stalks I spotted on the supermarket shelves this week. I made a Rhubarb and Sour Cream Cake and served it with the remaining rhubarb simmered gently with freshly squeezed orange juice, a little sugar and some grated fresh ginger. This moist cake is so moreish with its spicy, crunchy-nut topping and simply heavenly with a cup of

Marsala Chai to accompany it. Just steep a teaspoon or two of black tea leaves with 4 or 5 cardamom pods, two star anise, 3 whole cloves and a small stick of cinnamon for a few minutes. Strain and serve. Mmmm... delicious!

Herewith, the recipe for the cake - I'm not exactly sure where I found this, so if the author is reading this - thank you very much! I've adjusted the original slightly!

Sour Cream Rhubarb Cake

100g butter, softened
50g golden caster sugar
1 tsp ground cinnamon
100g of mixed nuts, roughly chopped (I used a mix of brazils, flaked almonds, pecans, & hazelnuts)
200g soft brown sugar (I mixed light and dark sugars)
1 egg
225g plain flour
1 tsp bicarbonate of soda
300ml light soured cream
150g rhubarb, chopped into 1cm piece
Grated rind of 1 orange

1) Melt 15g of the butter then stir in caster sugar, cinnamon and nuts. Set aside while you make the cake batter.

2) Preheat the oven to 180°C, then line a 33x23x5cm baking tin. Cream together the remaining butter with the soft dark brown sugar and egg. Then fold in flour, bicarb, soured cream, rhubarb and grated orange rind. Pour into tin.

3) Sprinkle the cake with the spicy nut mix. Bake for 35 min. Cool in tin. Serves 6 greedy or 12 normal portions, if you must share!


  1. OMG! You are always busy busy busy!!!

    I need to cook too, real food I mean.

    Caroline, did I tell you that I received the most beautiful print of a tree painting? OMG! It is so beautiful I started perspiring, okay maybe it was a personal summer event, I mean seriously, I told Bella you are The Master Watercolorist!


  2. You must be feeling better if you are tackling this project. The tea sounds wonderful.

  3. Oh, you impress me to no end, do you know that? Not only are you a superb master artiste, but you write code??? And bake like a master chef! The cake and rhubarb look delectable. I may have to try your recipe one day, if I can get my head wrapped around the different measurement method.

  4. I'm impressed too! Artist extraordinaire, cook and web designer (not to mention photographer, you're pictures are always full of light and color!)

    I'm looking forward to seeing your new website!

  5. I will be trying this Caroline, I have loads of rhubarb at my allotment and LOVE it, infact had a lovely rhubarb crumble last night!
    Can't wait to see your website. Good luck.

  6. Mmmm, marsala chai sounds lovely. I may have to try that one.

  7. Mistress of all trades! As everyone alse has already said, you are amazing!

    I was at KJ's yesterday and she has a bunch of rhubarb coming up. I'll bet she'll copy this recipe!

    I'm looking forward to your new website. If it's half as attractive and interesting as your blog I may never leave ;)


  8. oooh wow am so looking forward to your new web site. and i haven't forgotten a new postcard for you, one day you will get it when you least expect it. tee hee. i love rhubarb too, and the colours are gorgeous, hubby eats it with his cereal and cream. hope you are quite well again.

  9. Wow Caroline - I'm right here in line with everyone else who is so impressed with your many, many talents - what a Rennaisance woman! I love to bake, the cake and tea both sound scrumptous, got the recipes bookmarked! OMG and code too? That's something that will take me years to understand, you go girl, can't wait to see the delicious website you're cooking up too!

  10. I love your poppy header - those are my favorite flowers. I'll keep checking back to see your new website, I'm not computer savy and don't think I could bear to read through those books. More power to you!

  11. I shall have to try this--looks wonderful. I see you are an artist too! How delightful! You have such wonderful talents.

  12. Oh no, I am feeling hungry now and will have to go and investigate the fridge...haha. Your goodies look delicious Caroline.

    I am very impressed that you can get the hang of code and HTML etc. I get my brother to do my website.

  13. Yum!!! I love rhubarb pie, but I have no idea how to bake one. Maybe I'll use you as my inspiration and get busy in the kitchen. Can't wait to see your new website!

  14. WOW..you are a busy bee! Caroline, that looks so yummy! I just love your photos!

  15. oh rubarb in the back yard: shall we try this? shall we?


  16. This looks heavenly and nummy...thanks so much for taking the time to vote for my quilt, Nest Building, on Quilting Arts Bernina challenge. I so much appreciate your doing this!!! xoxo

  17. Oh that's funny. Im on my grand daughters computer so her name, Kaeli rose came up on my comment. It's me LYNN!!!!

  18. This looks deeelish, I could really go for some of that tea.

    Cute blog! :)

  19. Well I do know my cakes... I have to sauvthis looks like a winner. I would love to try it. Lucky for us you have provided the recipe. I look forwad to your website too. Xxx

  20. Wow that desert looks lovely!
    Can't wait to see your website!
    I suppose you are completely recovered from your operation?
    I am back from a holiday and have a lot of catching up to do......


  21. This sounds great and can I come over as a guest to cook with you. I am most delight we all have the time to do so:)
    Thank you for sharing your joy with us and I am a big fan of cook website too. Congrats and I wish you all the best!


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