Rhubarb, Ginger & Orange Cake with Fresh Cream and Candied Rhubarb

Ingredients

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

Rhubarb filling

  • 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

Instructions

  1. Pre-heat the oven to 170C/340F/Gas 3
  2. Grease and line 3, 8 inch sandwich tins
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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