Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Lemon Drizzle Cake with Rhubarb Strawberry Compote. I really wanted to find a recipe that was gluten-free with no refined sugar. I finally found one for lemon drizzle cake from @thefoodieteen that fit the bill. I made a few modifications, including adding poppy seeds, lessening the sweeteners, and serving with rhubarb strawberry compote.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I was proud about coming up with the idea to add the rhubarb strawberry compote – very seasonal and added an extra tang.
Describe how you added a Wisconsin twist to your creation.
I used Westridge Farm eggs (Blue River, WI), rhubarb and strawberries all from the Dane County Farmers’ Market
How did you do?