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Nigel Slater's Recipes for Sticky Roast Sweet Potatoes, and Hazelnut Cake with Rhubarb And Cream
At this point in winter-spring, a soft-crumbed hazelnut cake, a pink tangle of rhubarb and a small mound of whipped cream – perhaps flecked with vanilla – will fit the bill. If there is no fruit, I will eat my cake with apricot jam, warmed in a small saucepan then trickled over, sticky and glowing. I usually bake or stew my rhubarb, but I have found that when chopped into short lengths and tossed in sugar, you can cook it under the grill.
Ingredients
  • Hazelnut cake with rhubarb and cream
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