For people like us who love raspberries, rhubarb and custard, a cake that combines the lot seems like a brilliant idea. So I've made it several times and sometimes even serve it with extra custard as a dessert.
Ingredients
150 g rhubarb, washed, trimmed and cut into 3 cm lengths
300 g frozen raspberries
Cake release paste (blend equal quantities of flour, vegetable oil and cooking margarine)
250 g butter, softened
200 g custard
250 g flour
1.5 tsp baking powder
4 eggs
1 tsp vanilla extract
250 g caster sugar
Method
- Heat the oven to 200C.
- Place the rhubarb and raspberries in a non-stick frying pan and sauté for about 10 minutes, to cook the rhubarb and reduce the moisture content.
- Allow the fruit to cool.
- Coat a 30 cm springform ring tin with cake release.
- Put aside half a cup of custard.
- Beat the rest of the custard with the butter, flour, baking powder, eggs, vanilla and sugar.
- Spoon a third of the batter into the tin, top with a third of the fruit, then another third of the batter, another third of fruit, the rest of the batter and finally the rest of the fruit.
- Dollop the reserved custard around on the cake.
- Reduce the heat of the oven to 180C.
- Bake the cake for 40 minutes, then cover with foil and bake for 15 minutes more.
- Cool in the tin.
- Serves 16.
6 comments:
Susan, you must stop posting heart attack food!!
Especially something that uses lots of eggs!
This looks and I'm sure tastes ridiculous. How do you make the custard? Custard powder? Can you find that here in France?
Tim, four eggs in a cake that could serve six gourmands, or two servings a day for three days... IMO, that's not too heavy on the egg. Unless you also eat eggs for breakfast every day.
Tell me why my fingers typed "ridiculous" when my mind was thinking delicious.
Ken: For something like this I would use premade custard from the supermarket. I never use custard powder (which I think is just coloured cornstarch, but I might be wrong). If making custard from scratch I use egg yolks, sugar, cornstarch, vanilla and milk. You can get away with chucking it all in a small saucepan and stirring constantly over low heat (although I rarely 'cheat' to that extent).
Susan, cornflower, colouring, vanilla flavouring [not essence] and sugar is correct...
before the WW2 Bird's custard had powdered egg and vanilla essence in it, but they was dropped at that point!
[Pauline's from Brum and we've been to the museum - well, you have to pay hommage!!]
So yes, when made thick, it is nowt but a yellow vanilla blancmange!!!!!!!
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