OVERVIEW
This recipe exploits the unique qualities of our Falcon Enamelware x Big Green Egg Oven to Table Dish. The dish’s heat resistance makes it perfect for baking the cake in the EGG, while its timeless aesthetic – a classic of British design dating back to the 1920s – creates quite the impression when serving straight from the heat to the table.
MAKE THE BATTER
Start by making the cake batter. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Sift in the flour and baking powder.
CHAR THE RHUBARB
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 200°C. Grill the whole stalks of rhubarb until lightly charred, remove, then chop into 1.5cm pieces.
Remove the grid, then switch to an indirect setup, with the ConvEGGtor in place in a legs-down position, topped with the Oven to Table Dish. The new target temperature is 180°C.
BAKE THE CAKE
When the EGG has come back to temperature, place the butter and sugar into the bottom of the dish. Allow to caramelise lightly then add the rosemary. Once bubbling, add the rhubarb and strawberry halves. Cook for a couple of minutes, then top with the batter. Bake for 20-25 minutes, until the top is no longer sticky to touch. Remove from the EGG.
To serve, place a larger board or plate on top of the dish. Holding tightly, turn over. Allow to sit for a minute then remove the pan. Serve with cream, custard, ice cream – or all three!
