Shafer Recipes


Flourless Rhubarb, Earl Gray and Meyer Lemon Cake

Preparation

For the Cake

Preheat oven to 350˚F. Grease and line the base and sides of a 9 x 2 inch cake pan with parchment paper.

Combine the rhubarb, almond meal, and hazelnut meal in a large bowl, mixing well to evenly coat the rhubarb.

In the bowl of your mixer, beat butter and sugar until light and fluffy. Add lemon zest and one egg at a time, beating well between each addition. Add vanilla and 2 Tablespoons of the steeped Earl Gray tea. Fold the wet mixture into the almond meal mixture until just incorporated. Pour into the cake pan. Bake for 1 hour, or until golden and a skewer comes out clean.

Remove from the oven and set aside for 5 minutes before removing the cake pan and transferring to a wire rack to cool. Serve with rhubarb compote and Meyer lemon labne (optional). Enjoy!

For the Rhubarb Compote

Stir together rhubarb, sugar, and lemon juice in a medium saucepan (no heat); let stand until rhubarb releases some liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Place ginger in a fine-mesh sieve set over a smallbowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.

Let sauce cool completely before serving.

For the Meyer Lemon Labne

Place a sieve over a medium bowl and line with cheese cloth. Combine yogurt and zest. Pour ⅓ of it into the sieve, sprinkle over a little muscovado sugar. Repeat in layers, finishing with yoghurt. Fold over the muslin to enclose and refrigerate at least 4-5 hours, preferably overnight. The next day, tip out the whey that will have collected in the bowl. Unwrap muslin and turn labne into a small bowl. Refrigerate until needed.

In Your Glass

The warm, inviting flavors of this cake open up lots of delicious wine possibilities. We’ve enjoyed this with a tawny port – the golden raisin, racy sweetness, and silky mouthfeel is too good not to try. Other times we’ve reached for an older vintage of Shafer’s Firebreak, a Cabernet Sauvignon dessert wine, which offers its own lush, hedonistic way to end your meal.