WE LOVE… CLASSIC CARROT CAKE pg25 // CHOCOLATE MUG CAKE pg26 // SEMOLINA SYRUP CAKE pg32
For the almond & orange cake with orange frosting, see page 31
Rhubarb & custard cake
By The National Trust (www.nationaltrust.org.uk)
SERVES 10
250g (9oz) butter, softened
250g (9oz) caster sugar
4 free-range eggs
2 tsp vanilla extract
250g (9oz) self-raising flour
For the rhubarb compote
700g (1lb 7oz) rhubarb, trimmed and cut into 2-3cm (1in) pieces
70g (2¾oz) caster sugar
For the frosting and decoration
300g (10½oz) unsalted butter, softened
600g (1lb 1oz) icing sugar
2 tsp vanilla extract
220ml (8fl oz) custard
10 custard cream biscuits
1 To make the compote, put the rhubarb and sugar into a heavybottomed pan and mix well. Place over a medium–low heat and bring to a simmer, stirring until the sugar has completely dissolved. Simmer for a further 30 minutes, stirring regularly, until the fruit has broken down and you have a thick compote. Remove from the heat and leave to cool, then refrigerate until needed.
2 To make the cake, preheat the oven to 180°C/Gas Mark 4 and grease three 20cm (8in) loose-bottomed cake tins and line the bases with nonstick baking paper.
3 Using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat well. Add the flour and mix gently until just combined.
4 Divide the mix between the three tins and level the tops, then bake for 20-25 minutes until golden and springy to the touch; a skewer inserted into the centre should come out clean. Remove from the oven and leave to cool.
5 To make the frosting, beat the butter, icing sugar and vanilla together until very light and fluffy.
6 To assemble, put one third of the frosting into a piping bag and set aside. Place one sponge on a board and spread with approximately 150g (5½oz) frosting. Then pipe a ring of frosting around the edge to create a small barrier.
7 Spoon about 80g (3oz) of the custard onto the cake, along with about 150g (5½oz) rhubarb compote and gently swirl together. Top with the second sponge and repeat.
8 Top with the final sponge and use the remaining frosting to cover the top and sides of the cake. Using the frosting remaining in the piping bag, pipe 10 rosettes around the edge of the cake.
Spoon the remaining custard and rhubarb compote on top of the cake
