13 May 2011
What happens when you bake up my basic cake doughnut dough in little loaf pans? Amazingness.
You get the texture of a tea cake and the flavor of a doughnut. Drizzle with doughnut glaze and slather on some rhubarb orange compote. The perfect weekend treat.
Rhubarb Orange Compote
I had some oranges that needed to be used, and rhubarb coming from the garden quicker than I know what to do with it... while I hadn't ever heard of orange and rhubarb together, it seemed like a fun idea. Wow... these are two flavors that completely belong together. If you have some rhubarb to use, I highly recommend giving this compote/jam/spread stuff a try.
Juice of 3 oranges
1 orange, with the peel still on, very thinly sliced into rounds
Zest of 1 orange
4 or 5 stalks of rhubarb, cut into 1 inch lengths
1/4 to 1/2 cup sugar (depending on your sweet preferences)
A pinch of salt
Put everything in a pot. Stir, over medium heat, until everything gets nice and soft and thick. Done.
If you want to make the tea cakes, just follow the basic cake doughnut recipe, using a tiny bit more milk than normal, and bake in a small, parchment lined, loaf pan for about 30 minutes at 350F, until golden on top.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!).
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Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.