Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Should you still have couple of rhubarb stalks lying around, then here's a simple cake recipe. It's a real classic here in Estonia*. I made this couple of times during May, and will be certainly making it again soon. Although my favourite fruit to use here is rhubarb, it would be just as good with any other seasonal fruit and berries - raspberries, gooseberries, apples - you name it. I've 'spiked it up' with some almond slices, and think it makes all the difference, as the almonds give a nice crunchy texture and lovely flavour to the otherwise very simple cake.
If possible, then try to use good free-range organic eggs for this cake - this gives you the prettiest shade of yellow, and a good rise to the cake.
Rhubarb Sponge Cake with Almonds
(Rabarbribiskviit mandlilaastudega)
Serves 6
300 g rhubarb
1 Tbsp caster sugar
4 Tbsp caster sugar
4 large eggs, room temperature
4 Tbsp plain/all-purpose flour, sifted
a handful of almond slices
butter for the dish
icing sugar, to serve
Butter a 25x25 cm square dish or line with parchment paper.
Cut rhubarb (peeled, if necessary) into thin slices and scatter into the dish. Sprinkle with 1 Tbsp of sugar.
Whisk eggs and sugar into a thick and pale foam (it takes about 7-9 minutes, using an electric mixer). Carefully fold in the flour.
Pour the batter onto the rhubarb slices in the baking dish.
Scatter almond slices on top.
Bake in the middle of a pre-hreated 175 Celsius oven for about 35-40 minutes, until the cake has risen and is light golden on top. Do not open the oven door during the first 30 minutes, or the cake will collapse!
Cool in the tin, then lift onto a cake plate and dust with icing sugar.
* It feels weird saying 'here in Estonia' when I'm actually writing this post from Alanna's lovely home in St Louis, Missouri :)
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