Bay leaf sponge with roasted rhubarb and yoghurt
180g unsalted butter
3/4 cup (180g) caster sugar
1 1/4 cup (180g) self-raising flour
2 dried bay leaves
1 bunch rhubarb trimmed and cut into 7cm lengths
1 cup (130g) frozen strawberries
2 tbsp caster sugar
1 tsp vanilla bean paste
125g fresh strawberries, sliced into rounds
4 small figs, sliced into rounds
3/4 cup (180g) sour cream
3/4 cup (200g) coconut yoghurt
1 tbsp pure icing sugar, sifted
- Preheat the oven to 180°C (160°C fan forced). Grease and line two 18cm sandwich pans with baking paper.
- Use the whisk attachment of an electric mixer to beat the butter for 5 minutes or until pale. Add sugar and beat for a further 7 minutes or until dissolved.
- Meanwhile, combine flour and bay leaves in a large food processor and pulse until bay leaves are finely chopped.
- Add eggs one at a time to butter mixture, scraping the sides of the bowl. Sift half the flour into the mixture and fold through with a whisk. Add the remaining flour and gently fold through. Discard any large bay leaf pieces. Divide the mixture between prepared pans. Place cakes in the oven and bake for 20 minutes or until centre springs back when lightly touched. Stand cakes in pans for 5 minutes before turning out onto a wire rack to cool completely.
- Combine rhubarb, strawberries, sugar and vanilla bean in a roasting tray and toss. Cover tray tightly with foil and roast for 20 -25 minutes or until just tender. Chill for 1 hour before adding sliced strawberries and fig.
- Combine sour cream, yoghurt and icing sugar in a small bowl and mix.
- Ensure the sponges and rhubarb are completely cooled before serving. Place one sponge cake on a serving platter, top with half the yoghurt, a quarter of the fruit, the remaining cake, yoghurt and another quarter of fruit. Serve sliced cake with extra fruit.
Tip – Serve any extra roasted fruit with scones