Panela loaf cake

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Lightly butter a 900g loaf tin and line with a strip of baking paper that overhangs the longer sides of the pan. If using a fan oven, secure the paper in place using a couple of small metal binder clips.

• step 2

  Melt the butter in a small pan over a medium heat until browned – it will initially bubble and splatter but once the noise has subsided and the butter starts to foam, keep a close eye on it, as this is when the milk solids start to brown. Pour it immediately into a large heatproof bowl. Add the sugars and whisk briefly to combine. Set aside to cool for 5 mins.

• step 3

  Add the eggs and egg yolk, and whisk until silky and smooth. Add the soured cream and whisk until fully combined. Add the flour, baking powder and salt, and whisk very briefly until just smooth.

• step 4

  Scrape the batter into the tin and bake for 45 mins or until a skewer inserted into the cake comes out clean. Remove from the oven (leaving the oven on) and cool in the tin for 15 mins before using the paper to lift the cake out. Put on a wire rack and leave to cool completely.

• step 5

  Meanwhile, scatter the rhubarb onto a small baking tray and sprinkle over the sugar, lemon juice and vanilla. Mix briefly to combine then bake for 10 mins until the fruit has softened but is still holding its shape. Scrape the fruit and all of the syrup from the tray into a small, sealable container, then chill until ready to serve.

• step 6

  Serve slices of the cake topped with a large dollop of whipped cream and a spoonful of the rhubarb and some of the syrup.