For the cake
- 340g/12 oz/3 sticks butter/margarine
- 340g/12 oz/1½ cups caster sugar
- 340g/12 oz/2¾ cups self raising flour
- 6 free range eggs
- 3 tsps baking powder
- 4 ½ tsps ground ginger
- zest of 1 large orange
- 2-3 large sticks of rhubarb (about 500g)
- 6 tbsp icing sugar
For the candied rhubarb
- a few sticks of rhubarb
- 110g/4 oz/½ cup caster sugar
- 60ml/¼ cup water
You will also need
- 400-500ml/2 cups double cream
- crystallised ginger
- Pre-heat the oven to 170C/340F/Gas 3
- Grease and line 3, 8 inch sandwich tins
- First make the cakes by creaming the butter/marg and sugar together until light and fluffy. Add in the rest of the ingredients and mix until you have a smooth batter. Spoon into the cake tins and spread out evenly, bake in a preheated oven for 25 minutes or until an inserted skewer comes out clean and the sponge springs back. Once the cakes are cooked remove from the tin, place on a rack and leave to cool.
- While the cakes are cooking make the rhubarb filling. Wash the rhubarb then chop into pieces no longer than 1 inch and place in a sauce pan with a splash of water. With the lid on cook on a medium-low heat stirring occasionally, once the rhubarb has softened and mushed down remove the lid and cook on a low heat to boil away the excess liquid until you’re left with a thicker spreadable consistency (keep an eye on it and make sure it doesn’t catch on the bottom) then set aside to cool.
- Once the cakes have finished cooking and are cooling make the candied rhubarb.
Preheat the oven to 110C/200F/Gas mark 1/4 and line a baking tray with greaseproof paper.
Wash and chop your rhubarb into ½ – 1 inch sticks depending on the thickness of your rhubarb. Put the water and sugar in a small saucepan and heat until all the sugar has dissolved. Dip your rhubarb in the sugar water and place on a baking tray, bake for 45 minutes then set aside to cool. Note: you can make as much rhubarb as wanted until the sugar water runs out.
- To assemble the cake spread rhubarb compote and whipped cream in between each sponge. On the top layer spread a thin layer of rhubarb compote then top with whipped cream, the candied rhubarb and crystallised ginger.
- Keep cake refrigerated.
Note: If you only have 2 cake tins and don’t want to cook the third after cooking two, the recipe is easily adaptable to two layers 8 oz of flour, sugar & butter, 4 eggs etc.
Source: Waffle & Whisk
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