Rhubarb, Cinnamon and Orange Cake is a community recipe submitted by erickarl78 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. You will need a springform cake tin with a diameter of 24cm and a depth of 6cm, greased, base lined with baking parchment Rhubarb Layer. 14 oz. (400 g) pink hothouse rhubarb (trimmed weight) 1⁄2 cup (100 g) sugar; Cake. 6 large eggs, at room temperature; 1 lemon; 6 tbsp (100 g) whole milk, at room temperatur Nigella Lawson: My Toasted Marshmallow And Rhubarb Cake Recipe by The Carousel 11/06/2021, 7:27 am If you were impressed by Nigella Lawson's yummy Toasted Marshmallow and Rhubarb Cake recipe on MasterChef, you are in luck because here is the recipe
. When I bought some ruby red rhubarb (try saying that 10 times fast!) I envisioned an upside down cake with glistening pink stalks Cementing her status once more as everyone's favourite chef, Nigella appeared on a recent episode of MasterChef Australia 2021 to showcase her latest accomplishment: a Toasted Marshmallow and Rhubarb Cake that is the thing of dreams Place rhubarb in a 20cm x 30cm ovenproof dish. Sprinkle the sugar over, toss through and spread in a single layer across the base of the dish. Cover tightly with foil, sealing the edges well. Bake in a 180°C fan-forced oven for 15 minutes or until the rhubarb is tender, but still holding its shape Nigella Lawson's Toasted Marshmallow & Rhubarb Cake. houseandhome.com • 5d. Cook Rhubarb Heat oven to 400°F. Cut trimmed rhubarb ribs into 2″ lengths if slender, 1″ if chunky. Put into an ovenproof dish in which they will be Read more on houseandhome.com. Rhubarb & custard cake It's only natural that the classic combination of rhubarb and custard would be reinvented in a light and fruity cake and we are so glad it was. Use homegrown roasted rhubarb to maximise on flavour. Enjoy a slice of this moist sponge whilst relaxing with a cup of tea or serve with a dollop of yoghurt for dessert
12. Top with the second cake, right way up, and use just under half the icing left in the bowl to cover the top, going just beyond the edges. Then carefully spread the rest of the icing thickly around the sides - leaving a tiny bit in the mixing bowl - until the whole cake is completely covered Method. Start by cooking the rhubarb. Heat the oven to 200C/180C fan forced. Cut trimmed rhubarb ribs into 5cm lengths if slender, 21⁄2cm if chunky . Once the rhubarb and sugar are tossed together, don't let the mixture stand for more than half an hour or too much liquid will seep out. The cake is loaded (LOADED!) with rhubarb, so much so that you'll think it's too much
. Lightly oil or butter a 20 cm loose-bottomed cake tin, preferably springform. Set the oven at 180 °C/Gas 4 and put a baking sheet in it to get hot. Trim the rhubarb, cut each stem into short pieces and put them in a baking dish. Scatter over the sugar and water and bake for thirty to forty minutes, till the rhubarb is soft but. Nigella's Rhubarb Custard. Nigella Lawson's delicious rhubarb custard, an English-style pudding or dessert. Rhubarb time again!!!!! So happy! I love this kind of seasonal product that makes one happy that either spring or autumn or whatever is there again: rhubarb, asparagus, and elderflower in spring or pumpkin in autumn, just wonderful
Place in the freezer until needed. Step 2 - Cook the rhubarb with the sugar and water until very soft (it will take less than 10 minutes). Cool completely. Step 3 - Heat the 100ml/3.5flozs cream until almost boiling and then pour on top of chocolate and allow to melt and stir to create a ganache. Set aside Nigella Lawson's latest book, Cook, Eat, Repeat, is not just a cookbook - it's a soulful reflection on how life can be enriched by food (with more than a few great recipes thrown in!).Today, we're lucky enough to be able to share one of the recipes from the book with you - Nigella's recipe for toasted marshmallow and rhubarb cake 200g stewed rhubarb (plus more for decoration if desired) 60ml rosewater. 60g greek yoghurt. Method. Preheat the oven to 180C fan-forced and line a 20 or 22-centimetre spring form cake tin. Combine the flours, almond meal, coconut and baking powder to a large bowl and dry whisk to break up any clumps. Using a stand mixer, cream the butter and.
. 04 February 2021 . Taken from Cook, Eat, Repeat by Nigella Lawson (Chatto & Windus, £26) This is a relatively new addition to my rhubarb repertoire, but it has been heavily in rotation ever since I first made it nearly two years ago. Anyone who has a birthday when the. 1 cup buttermilk**. To make 1 cup of cake flour, place 2 tablespoons cornflour or fine cornstarch in a measuring cup and top with plain all purpose flour. To make buttermilk, just add 1 tablespoon of lime juice, lemon juice or white vinegar to a cup of regular milk. Step 1 - Preheat oven to 170C/340F. Line a 27x18cm baking tray with parchment Put into glass or china bowl and cover with 1/3 cup of the sugar, while you get on with the rest of the cake. Don't let the rhubarb stand for more than half an hour or the sugar will make to much liquid seep out. Mix the flour, baking soda, salt, cinnamon, and cornmeal together. With a fork, beat the eggs with the vanilla in a measuring cup or. Book available at all book retailers. Apr 1, 2019 - This is a creation that is easy to make and the rhubarb seems to make the strawberries flavour summery. 1 tsp baking soda. htt Pastry cream method. Make the pastry cream: heat milk on the stove until simmering. Whisk egg yolks with cornflour and sugar. Once milk is bubbling, pour a little over the yolks to temper and then return the whole mixture to the stove
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1. Pour into a greased 9-in. square baking dish. Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really 38 min. ute. s - 43 min. ute. s. to cook Preparation time: 15 minutes. 1 teaspoon baking powder (check that it is gluten free if you are making a GF cake) 6 stalks of rhubarb, washed and chopped into small pieces. You will also need an 18cm/7inch springform tin or pie dish. Best served with vanilla ice cream. Step 1 - Preheat the oven to 200C/400F
Clean rhubarb and cut each stalk into small chunks. Prepare your cake tin by greasing it with oil or butter and lining the bottom with greaseproof paper. Preheat the oven to 180C/350F/gas mark4. 2. Put eggs and sugar into the bowl of your food processor and mix on high speed until pale in colour and almost foamy like Step 1 - Preheat the oven to 180C/350F. Grease two 22cms springform tins and line the base and sides with baking paper. Step 2 - Sift the flour, cornflour, baking powder into a bowl and set aside. Step 3 - In the bowl of an electric mixer cream the butter and 1 cup of the sugar until light and fluffy In French, the cake is called Gateau Vite Fait, which means Quickly Made Cake. It is really simple, and only takes about 15 minutes to prepare and 30 minutes to cook. It can be served warm or at room temperature. The cake portion is light, fluffy and streaked with vanilla bean which contrasts beautifully with the slightly sour rhubarb Deselect All. 2 pounds rhubarb, trimmed and cut into 1/2 to 1-inch lengths. 1 2/3 cups superfine sugar, plus more, if needed. 1 orange, zested and juiced, plus more juice, if neede
Rhubarb crumble is a wonderful, rich, hearty sort of rustic winter dessert. It is the kind of dessert you serve after a family Sunday roast as opposed to formal dinner parties. In my experience though, people love this kind of back-to-childhood food and it is always a hit. Nigella's recipe is pretty straightforward Rhubarb and strawberry pudding. 26 reviews. 1hr10min. This baked pudding has a layer of stewed rhubarb and strawberries with a moist cake topping. Serve with custard or a dollop of whipped cream. Recipe by: Cathy H Instructions. Chop the rhubarb and place in a large, sealable jar. Add the sugar. Shake. Add the vodka. Close the lid, put the jar somewhere cool and dark 3 to 4 weeks and up to 6 months. If you remember, shake the jars every so often. Strain schnapps into a pitcher; then pour into a bottle or bottles MasterChef Australia E5 recap: Nigella Lawson sets tricky cake challenge. Almost out of thin air, one of the world's most popular cooks has landed on the set of MasterChef - bringing with her.
Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4. Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one. 8. Rhubarb & ginger syllabub. Another popular rhubarb dish, a light and tangy syllabub is quick to whip up and even quicker to devour. Using fresh ginger in the rhubarb compote will give it an extra spicy kick, which works beautifully when swirled through the creamy filling ~ toasted marshmallow and rhubarb cake ~ chicken with garlic cream sauce ~ lasagne of love ~ spiced bulgar wheat with roast vegetables ~ fear-free fish stew ~ beetroot and chickpea dip ~ brown butter colcannon ~ fennel gratin ~ crisp and creamy artichoke hearts ~ chocolate peanut butter cake Rhubarb is in season now and just delicious. This recipe is based on Nigella Lawson's Rhubarb Cornmeal Cake in How To Be A Domestic Goddess.I've adapted it significantly. We've made the basic cake lots of times, it's definitely a family favourite and a great way to use a seasonal treat
Beat in egg and vanilla. Sift or stir together flour, bicarb and salt; gradually stir in to butter mixture. Fold in soured cream and rhubarb. Spoon batter into greased 33x22cm glass baking dish. Stir together caster sugar and nutmeg; sprinkle over batter. Bake at 180 C / Gas mark 4 for 40 minutes, or until tester comes out clean It may be called a rhubarb breakfast cake, but don't let that stop you from snacking on this gem all day long.. The texture is just perfect, it's not too sweet, and the tart rhubarb gives it a unique flavor. There's a nice background note of vanilla in the batter which plays really well with the rhubarb Try this Toasted Marshmallow & Rhubarb Cake from the new cookbook, Cook, Eat, Repeat. This is splendidly celebratory but not dauntingly difficult. You need a bit of elbow grease and a blowtorch; I can't tell you how much I enjoy teasing out the snowy spikes of marshmallow-meringue and then scorching them Rhubarb Custard Cake. When I first flicked through The Cake Stall by The Australian Women's Weekly, I came across this recipe for Rhubarb Custard Tea Cake and was instantly reminded of the Bee-Sting Cake.. But unlike the Bee-Sting where the custard is added after the cake is baked, here, the custard layer is baked as part of the cake, producing a wonderfully layered cake straight from the oven Rhubarb cinnamon polenta cake You need the coarse polenta meal for this. It is fragile when warm, so neat cooks will want to serve it cool, together with the reserved juices from the cooked rhubarb
There's Meera Sodha's salted miso brownies, Nigella Lawson's birthday custard sponge, Anna Jones's cardamom and carrot cake. There are cupcakes, sheet bakes, strawberry and cream cakes. Instructions. Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and grease a 23cm spring form tin. Place the rhubarb, sugar, water and ginger in a small saucepan and cover with a lid. Bring to a simmer over a low heat and cook until the rhubarb is tender, about 5 minutes Reserve the rhubarb juice to serve with the cake. Put the polenta flour, baking powder, cinnamon, and bakers' sugar in a food processor. Add the grated orange zest and the butter, cut into smallish pieces, then blitz for a few seconds until you have something that resembles breadcrumbs Bake Nigella's Toasted Marshmallow and Rhubarb Cake. by Nigella Lawson . 23/12/2020. We have a delicious recipe to share with you from the delectable Nigella Lawson. If you were watching Masterchef on Sunday night, contestant's had to bake a cake rather similar to Nigella's Toasted Marshmallow and Rhubarb Cake
Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and. Chop up the rhubarb using a medium dice, and add it to a small saucepan. Add 3 tablespoons of water, cover and simmer for 5 minutes. Remove rhubarb and reserve juice in saucepan. Allow the rhubarb to cool before adding to the cake batter. Next, place 1/2 cup strawberries to the saucepan of reserved rhubarb juice - Nigella Lawson. TOASTED MARSHMALLOW AND RHUBARB CAKE. Gives 8-12 slices. FOR THE RHUBARB LAYER 400g pink forced rhubarb (trimmed weight) 100g caster sugar. FOR THE CAKE. 6 large eggs, at room temperature 1 lemon 100ml full-fat milk, at room temperature 25g cornflour 100g plain flou Nigella's is a simple madeira cake, subtly flavoured with aromatic rosemary and stewed apple. I prefer the tang of rhubarb though, especially at this time of year. Whatever you do, don't use a 450g/1lb loaf tin to bake the cake as Nigella suggests. It doesn't work Rhubarb & Rosemary Cake. Ingredients 200g rhubarb 2 sprigs rosemar This cake is a celebration of Californian citrus fruit. After the gold rush, the prosperity of this state, came from the massive cultivation of oranges. Californians treat citrus in the same way as the British view apples. They know all the many varieties and shop for them by taste and name. You can use any kind of small citrus fruit for this.
~ TOASTED MARSHMALLOW AND RHUBARB CAKE ~ CHICKEN WITH GARLIC CREAM SAUCE ~ LASAGNE OF LOVE ~ SPICED BULGAR WHEAT WITH ROAST VEGETABLES ~ FEAR-FREE FISH STEW Nigella debunks the latter by helping us celebrate what we have and challenging us to explore what we may not like or take for granted. Yes, I do hear the voices of Elizabeth David and. Nigella's toasted marshmallow and rhubarb cake. Recipe food and prop styling: Polly Webb-Wilson. Photograph: Romas Foord/The Observer. Remove to a wire rack and let the cakes cool in their tins. Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and 1 ⁄ 4 tsp. salt in a 9″ cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar. Bake the cake for 45-60 minutes. After 45 minutes, use a toothpick or metal skewer to check if the cake is done. If it comes out clean, the cake is done, if there are crumbs or batter on it, continue to bake. Let the cake cool in the pan for 10 minutes before placing it on a wire rack to cool. Serve the cake once cooled caster sugar 4 tbsp. Set the oven at 200C/gas mark 6. Trim the rhubarb, discarding leaves and any tough or dry ends. Chop into short pieces, about 10cm in length. Pack the stems of rhubarb into a.
British cook and food writer makes a (virtual) return to MasterChef Australia on Sunday, April 25 2021, issuing the contestants a tricky challenge of recreating her Rhubarb Meringue cake with no recipe. Here's everything you need to know about the 61 year old celebrity chef, including her latest cookbook, Cook, Eat, Repeat In a stand mixer or a bowl with a handheld mixer, whip up the eggs and sugar until pale in colour and thick/fluffy in texture. Then sift in the flour and baking powder and add in the vanilla. Mix until combined. Then add in the melted butter and milk. And mix until thoroughly combined and your batter is thick and glossy You Can Now Recreate Nigella Lawson's Toasted Marshmallow And Rhubarb Cake. There's something about Nigella Lawson that separates her from the rest. While most chefs appear brash and have a penchant for slinging curse words Preparation. Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain. Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool Apr 7, 2015 - Get Rhubarb and Muscat Jelly Recipe from Cooking Channe
Cook, Eat, Repeat: Ingredients, Recipes, and Stories - Kindle edition by Lawson, Nigella. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Cook, Eat, Repeat: Ingredients, Recipes, and Stories Recipe for rhubarb cornmeal cake. From Nigella Lawson's How to be a Domestic Goddess. Like she says it's very versatile - you can eat it with a cup of tea or serve it with some proper custard as a pudding. Serves 8-10. Ingredients. 500g rhubarb 300g golden caster sugar 150g plain flour 1 teaspoon bicarbonate of soda 1/4 teaspoon sal The result is a really moist, rhubarb-y mouthful and the cornmeal adds a slight crunch to the texture. It keeps well - it still tasted great on the 3rd day on the cake stand. Nice for an afternoon tea snack. Or as breakfast, which is the category Nigella puts it in. Yes, cake for breakfast is perfectly acceptable. What you need: 500g rhubarb For Nigella, and for me, food is a slavering passion. We cook first and foremost because we love to eat or, as is the case here, drink. The only drawback to this recipe is that you must wait six weeks before you can enjoy it. But as the rhubarb season wanes, I can look forward to sipping my schnapps on a hot August night. Thank you Nigella I had around a third of the quantity of rhubarb specified in the original recipe, so divided the original quantities roughly by three: Nigella uses 500g rhubarb and 2 large eggs for a 23cm cake tin. These quantities were just right for a 15cm tin. 160g rhubarb 100g caster sugar (I used 50.50 sugar and xylitol) 50g ground almond
Not to forget Nigella Lawson's Baked Rhubarb Custard, a typical British recipe, Or the Rhubarb Meringue Cake. The same tangy and sweet topping combination, but this time on a soft cake base. You will love it! Combine the plant with other berries to make Rhubarb Loaf Cake with Blackberries or Strawberry Rhubarb Bundt Cake Stir in the chopped rhubarb. Spoon into sprayed (or greased and floured) 9 x 13 baking dish or cake pan. Sprinkle with white sugar/cinnamon topping. Bake 40 minutes at 350º F. (or until knife comes out clean) Shake pan from side to side to evenly distribute sugar topping if necessary
Press dough into bottom of a greased 9x13 baking dish. Onto the rhubarb. Slice it and toss it with 1/2 cup sugar. Spoon evenly on top of dough. In a mixing bowl, whisk together sour cream, egg yolks, 1/4 cup sugar and vanilla extract. Spoon custard mixture over top of cake. Bake for 35 - 40 minutes In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes
1. Preheat the oven to 375°F. Split the vanilla bean in half lengthwise and scrape out the seeds. 2. Grease a 12-inch, high-sided, ovenproof, nonstick frying pan with butter. Spoon the golden. Possibly the best dessert in the entire world! Tart, sweet, and with the best crumble topping I have made yet. I usually halve the recipe but I am including the full amount here. It is from Nigella Lawson's cookbook Feast. It can be made in advance (the crumble topping separate from the rhubarb) and stored in the fridge or freezer. You don't need to thaw the topping before proceeding I made a fabulous rhubarb cornmeal cake for a big family gathering over the half term holidays - easy to make and just a little more celebratory than the usual rhubarb crumble that usually figures in big family meals. This is a recipe from Nigella Lawson's Domestic Goddess book A Simple Rhubarb Crumble. I particularly love making rhubarb crumble and Nigella Lawson has a great recipe in Feast.Though my favourite crumble recipe would have to be from her first book, How to Eat. Measure 120 g (1/2 cup plus 1/3 cup) of plain flour into a large bowl. Chop up 100 g (1 stick) of cold butter (the recipe calls for 90 g but if you can buy butter in 100 g blocks, why save the.
Spoon on top of the rhubarb and spread out to the edges to cover the fruit. Bake for about 45-50 minutes until well risen and coming away from the sides of the tin The recipe is based on Nigella Lawson's Rhubarb Cornmeal Cake in How To Be A Domestic Goddess. I've adapted it significantly. We've made the basic cake lots of times, it's definitely a family favourite and a great way to use a seasonal treat in Spring. The slight crunch of the polenta is pleasant with the softness of the rhubarb
A tart rhubarb plum filling topped with a sweet crispy, nutty brown sugar oatmeal topping served pipping hot with a scoop of rich vanilla ice cream. Lorraine, Not Quite Nigella and I became fast friends after she helped me track down a turkey to cook for Thanksgiving dinner while we were visiting Sydney a few years ago. I call her my sweet, virtually adopted Australian daughter and she calls. Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean - you'll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a. Easter Egg Nest Cake Nigella Lawson. 1 hour. Lemon Pudding Cakes With Sugared Raspberries Melissa Clark. 1 hour, plus cooling. Southern Caramel Cake Millie Peartree. 50 minutes, plus cooling. Rhubarb Upside-Down Cake Melissa Clark. 1 hour 45 minutes. Blueberry, Almond and Lemon Cake Yotam Ottolenghi. 1 1/2 hours, plus cooling. Sholeh Zard.
1. Start by cooking the rhubarb. Heat the oven to 200°C/180ºCFan. Cut the trimmed rhubarb ribs into 5cm lengths if slender, 2½cm if chunky. Put into an ovenproof dish in which they will be able more or less to sit in a single layer - I use a 20 x 26cm Pyrex dish - and sprinkle over the 100g of sugar
In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, 2-3 minutes Adapted from the Winter Plum Cake on p37 of Nigella Lawson's How to be a Domestic Goddess. 539g tin of rhubarb (to give 245g drained weight - I have no idea why these are sold in such random sizes) 125g plain flour. 2 teaspoons baking powder. 75g ground almonds. 125g butter, softened. 125g soft light brown sugar. 2 eggs. 1 scant teaspoon. Jun 3, 2014 - Could there be a kitchen task more worth its risk, the upshot being rhubarb schnapps, the most-adored flavor of spring captured in high-octane, liquid form For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. This recipe first appeared in our April 2013 issue along with Dara.
Rhubarb crumble. 212 ratings. 4.8 out of 5 star rating. Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud. 1 hr and 20 mins. Artboard Copy 6 Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface. Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being. Add the rhubarb, rind and sour cream and mix well to combine. Spoon the mixture into the prepared cake tin. Smooth the surface with the back of a wooden spoon. To make the topping, combine the sugar and cinnamon with a spoon or fork. Sprinkle over the cake. Place in the oven and bake for approximately 50-60 minutes
The cake is basically just a regular sponge cake, with rhubarb added in, and crumble mixture on top. It therefore takes a little longer to bake, but thats totally okay. The added moisture from the rhubarb keeps the cake soft as well and prevents it getting dry. The crumble part is completely optional, but its just so damn good Get full Rhubarb and Muscat Jelly (Nigella Lawson) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Rhubarb and Muscat Jelly (Nigella Lawson) recipe with 2 lb rhubarb, trimmed and cut into 1/2 to 1-inch lengths, 1 2/3 cups superfine sugar, plus more, if needed, 1 orange, zested and juiced, plus more juice, if needed, 2 cups water, 8 leaves gelatin or 2 envelopes. Saved from nigella.com. Toasted Marshmallow and Rhubarb Cake. June 2021. This beauty is the newest addition to my repertoire and I couldn't be more excited about it. It is splendidly celebratory, but not dauntingly difficult. Saved by Nigella Lawson. 21