Change of heart.. and rhubarb season

rhubarb pistachio cake with orange | insimoneskitchen.com

Rhubarb cake with pistacio and oranges

I can be weird… No scratch that.. I AM weird (but wonderful..lol) but I tend to have a hard time making decisions that are about my blog. Now I told you in my last post, not even that long ago, that I had decided to get rid of In Simone’s Kitchen and start a new one called Sprouts and Spoons. And while in theory that doesn’t sound too bad, in retrospect I was too hasty.

You see: my blog and I, we have a history. A pretty long one too if you count blogging years like cat years. One year stands for at least nine I reckon. But even in normal human years, 8 years is a pretty decent time for blogging. I know there are blogs out there that are way older and I know there are far far more blogs that are younger. Most people don’t last past the age of one.ย  So in those terms: Simone’s kitchen is a wrinkled old lady.

Rhubarb and pistachio cake | insimoneskitchen.com

So how can I suddenly discard that lovely lady and pretend she is no longer there? I felt bad. Weird huh? But I can actually feel really bad about decisions I make without thinking. One of my problems is that I am too spontaneous (or erratic but that doesn’t sound so nice, does it?) and I tend to make decisions without giving it much thought. Not all decisions. There are those that take me months and montsย  but there are those that are done in a heartbeat.

And now I feel sorry. So instead of doing what I thought I would do I will just give In Simone’s Kitchen a bit of a makeover. Add some new categories and delete some old ones. Shuffle stuff around and voila! It almost feels like a brand new blog too.

Hope you are not too angry about my going and coming back and just pretend it never happened.. ๐Ÿ™‚

Rhubarb pistachio cake

Ingredients:

  • 250 gr butter, at roomtemperature
  • 250 gr sugar
  • 5 eggs
  • 125 gr all purpose flour
  • 125 gr almond flour
  • 1 tsp bakingpowder
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 1 tsp ground ginger
  • juice of 1 orange and zest of 1 orange
  • 250 gr rhubarb
  • 80 gr chopped pistachio
  • Cake tin of 24 cm diameter

Directions:

 
  • Preheat the oven to 180หšC.
  • Place the butter and the sugar in a bowl and whisk until well combined and fluffy. Add the eggs one by one. Leave to whisk for a bit more. Add the vanilla essence and the orange juice.
  • Mix both flour types in another bowl with the baking powder, the salt and ginger. Add the flour mixture bit by bit into the egg mixture and whisk to combine well.
  • Cut the rhubarb into smaller pieces and add that into the cake batter together with the chopped pistachio. Add the orange zest as well.
  • Cover the tin with baking powder or grease really well. Stir the batter and put into the tin.
  • Bake the cake for roughly 55 minutes in the preheated oven and check halfway through if it does not brown to quickly. If it does cover with aluminiumfoil. Check with a wooden skewer if the cake is cooked in the center.
  • Remove from the oven and leave to cool completely before cutting
 

 

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

10 comments

  1. A lovely makeover! Welcome back. ๐Ÿ˜‰

    I totally how you feel. In my case though, I am happy I started a new chapter even if I am proud of RYY… I needed a change of direction.

    Wonderful cake. I love rhubarb.

    Cheers,

    Rosa

  2. Love the new look. The cake looks fabulous.

  3. I’m curious as to where you’re located as the rhubarb season where I am (an hour outside of Washington DC towards the northwest) (i actually live 7 miles from Camp David, yes, THAT Camp David but many don’t know where that is) has come and gone months ago. My rhubarb is frozen awaiting recipes this winter when we need a bit of spring. However, its never too late to add another good recipe to the selection.

    • Hi Pamela! O haha, yes I can see how that can cause some confusion. I am located in the Netherlands so yes I guess those seasons are quite different. Ours runs until end of July although that is pushing it and you will find a few stalks here and there but the majority would be april to june.

  4. I think your idea of a makeover is excellent — glad you decided this! Makes sense just to evolve the blog as you evolve. Anyway, love rhubarb — great looking cake. Thanks.

  5. Can l use frozen rhubarb? Im a Hollander but lives in Australia most of my life .l really love rhubarb and every year l get lots so l freeze it .will l defrost it first or use it frozen
    .thank youย 

    • Hi Thea. You should be ok to use frozen. Just don’t cook it first but if you cut the stems into smaller pieces and freeze them like that you can use it. Defrosting it first seems like the right thing to do. I have never tried it frozen but I think it should be ok to use!

Leave a Reply

Your email address will not be published. Required fields are marked *