Just after Christmas my partner went food shopping and came home with two reduced punnets of fresh cranberries. I have no earthly idea what she thought we would do with fresh cranberries (let alone two packs!), but they had been enough of a bargain to justify their purchase. Ever since, they’ve sat in my freezer taking up valuable space and irritating me every time I’ve had to manoeuvre around them in order to get to something I’ve needed in the freezer, so I snapped the other day and let them defrost overnight and decided to try to make some cranberry cookies with them.
I think I was a teenager the first time I tasted red velvet cake and I remember thinking that it was out of this world because I love sweet cake that’s topped with cream cheese frosting. There’s just something about the contrast between sugary-sweet sponge cake and smooth, creamy and ever so slightly tart cream cheese frosting that really rocks my little world.
I baked this rhubarb cake with lemon sauce after I’d been given a couple of handfuls of fresh rhubarb stalks from my Dad. I had intended on making a rhubarb tatin (much like the quintessential apple tart tatin), but I couldn’t be bothered waiting for my gluten-free puff pastry to defrost, so I just made it into a cake instead. I’ll get around to the rhubarb tatin some time…
These lemon curd cakes were created because I’d been in TK Maxx a while ago and I picked up a mini sponge cake baking tray for the bargain price of £1 which bakes mini round sponge cakes (about the size of a macaron half). I was dying to try making mini victoria sponges, but I didn’t want to fill them with the usual standard whipped cream and strawberry jam. However, one of the staple jams I was brought up with is lemon curd and as a result there’s always a jar of it in my fridge.