Rhubarb, Strawberry and Hazelnut Cake with Vanilla Bean Whipped Cream

I was on dessert duty the other day.  Actually I was on more than that, but I was coming down with the dreaded "lurgie" and I couldn't think, let alone contemplate what I was going to make.  In fact, I was not even sure I was going to attend the event - but you know, sometimes you have just got to go the extra mile!!  Especially when there are birthdays (and death anniversaries) involved!

I had about a million ideas running through my head of what I thought I was going to make for dessert - but as for motivation.... zipo, zilch!!!  I unfortunately or fortunately depending on how you look at it,  had to make a mad dash to the local fruit and vegie shop, and it was there that I found the recipe for a Rhubarb and Hazelnut Cake.  It looked interesting.  I had all the necessary ingredients.  I also had some strawberries, that I was going to do something else with, but had just never got around to it.  Perhaps we can combine them all???

So here is what eventuated.....

Rhubarb, Strawberry and Hazelnut Cake with Vanilla Bean Whipped Cream
Adapted from a recipe found on a card produced by Sydney Markets

Serves 8

125g butter, softened
1 cup caster sugar
2 eggs
2 cups self raising flour
1/2 cup milk
100g roasted hazelnuts, roughly chopped
1 bunch of rhubarb, trimmed, washed, cut into 2cm lengths
1 x 250g punnet strawberries, hulled and quartered
2 tbs icing sugar

Preheat oven to 160 degrees C.  Grease and line a 22cm round springform pan with baking paper.

Either with electric beaters (or in the Thermomix) beat the butter and caster sugar until light and fluffy (in TM speed 5 for approximately 1 minute - scrape down bowl and repeat if necessary).  Add eggs one at a time, beating well after each addition.  (TM - still on speed 5 - for approximately 15-20 seconds).

Gently fold in flour, milk and half of the hazelnuts (speed 2-3 - 10-20 seconds).

Spoon mixture in to prepared pan.

Evenly top the cake batter with the rhubarb and strawberries.  Sprinkle with the remaining hazelnuts.  Gently press the mixture into the cake batter.

Bake for 1 hour or until the cake is cooked when tested with a skewer.

Cool for 5 minutes in the pan, then turn out onto a wire rack.  Dust with icing sugar.

Serve warm with Vanilla Bean Whipped Cream (or Thermomix Vanilla Bean Custard!!!)

Vanilla Bean Whipped Cream

500ml Whipping cream
1 tsp vanilla bean paste
2-3 tbs icing sugar

Whip cream until soft peaks form.  Add the vanilla bean paste and icing sugar.  Continue whipping until stiff peaks form (dont't go too far - or you will have vanilla cream butter!!!!)

Enjoy!!

So tell me Dear Readers do you have times when you just can't get your head around what you are going to make, and wander aimlessly until an idea lands literally right in front of you!  Please tell me it isn't only me?!