Rhubarb-almond-orange loaf cake with streusel

 

 

 

 

 

 

 

Spring is not really spring without asparagus, strawberries, may bugs, sweet woodruff, peas, broad beans – ok, the list is endless. But what would spring be like without rhubarb and rhubarb cake? In my book a proper rhubarb cake is absolutely essential when the crisp air turns balmy and fragrant with all the sweet, fresh vernal scents while daylight returns. Just what I need when I have been working hard moving flower pots and planters about, scrubbing the terrace without ANY help – human or machine (I am not bitter, though) – and after the immediate danger of frost has waned, planting herbs and other delicate plants outside.

We are almost slipping over into early summer now, so while this cake comes a bit late to the party it is crammed with extra flavour that lives up to the challenge: almonds and oranges with a dash of ginger in a dazzling almond streusel topping.

Lamb meatballs in tomato sauce

 

On Saturday we have been wined and dined exquisitely, including a spectacular tasting goose with all the trimmings. There is nothing so joyful than a long table full of happy people, laughter & merriment, champagne, good food and a few treasures form a well-stocked cellar. I am still dreaming about that particular goose with apple, thyme & chestnuts, red cabbage and Klöße (dumplings) and I am quite sure that something along those lines will become our Christmas dinner.

I don’t know about you, but I never have problems thinking about dishes for big occasions: Christmas, birthdays, dinners and can daydream about splendid meals – preferably perusing favourite cookbooks on a weekend lie-in where the only problem that presents itself is to make a decision when spoilt for choice. The everyday supper on the other hand proves more of a challenge: a weekday meal has to be simpler though equally tasty and sumptuous not just nutrition.