Morning everybody 🙂 I hope everyone is enjoying the weekend and the lovely weather that we’re having here in England, perfect picnic weather which gives me another excuse (as if I needed one) to get in the kitchen and try out more on-the-go recipes to eat al fresco. I’ve just started my final term of the year at school – I can’t believe that I’m so close to finishing my first year of full time work – it’s been a crazy year and there’s still a lot of change to come but more on that in the coming months! 😉
Anyway, onto todays cake…
This was the bake I took along to this months Putney Bake Club meeting which had a ‘Naked Bakes’ theme. Yet again, I wasn’t disappointed with all the cakes on offer and I loved seeing how everyone had interpreted the theme. After dragging myself on a practice 5k run that morning (my first run in about 2 weeks) an afternoon of cake eating was just what I needed; head on over to the web page (link here) to see what everyone else took along.
I don’t know about you, but I love the naked bake (cakes with no or little buttercream/frosting) trend that seems to be taking UK bakeries by storm at the moment. Lots of cakes and cupcakes that you can buy nowadays are smothered in frosting that is so packed with sugar that you can’t really taste much of the actual sponge your’e eating. It’s so refreshing to see cakes that take it back to basics and really pack a punch with flavour without overloading me with sugar – I hope it’s here to stay!
Rhubarb and custard sweets are one of my absolute favourites and I’ve wanted to put this classic combo into cake form for quite a while now, Hummingbird Bakery also do a cupcake recipe that is on my to do list too. The recipe is slightly adapted from BBC Good Food and the cake is lovely and squidgy without being dense and stodgy – lovely! The little bursts of slightly tart rhubarb compliment the sweetness of the custard sponge perfectly – I could happily eat this all day long!
What are your favourite sweetie/cake combinations?
Ingredients (Serves 10-12)
For the rhubarb:
400g Rhubarb, cut into finger-sized pieces
50g Caster Sugar
For the cake:
115g Ready Made Custard (Plus 4tbsp)
190g Unsalted Butter, softened
190g Self Raising Flour
½ Tsp Baking Powder
¾ Tsp Vanilla Extract
190g Caster Sugar
For the rhubarb:
– Preheat the oven to 200C/180C Fan/39OF
Rinse the rhubarb and shake off any excess water. Place into a shallow dish and toss with the caster sugar until the rhubarb is well coated and is in a single layer.
Lightly cover with foil and roast in the oven for 15 mins. After these 15 mins remove the foil and give a quick shake before putting back into the oven and roasting for a further 5 minutes, until the rhubarb is tender and you have lots of lovely syrup.
* I slightly overdid my rhubarb and it lost all its shape, but don’t let this put you off – mine still lasted lovely!
Carefully drain off the syrup and transfer the rhubarb to a separate bowl to cool completely.
For the cake:
– Preheat the oven to 180C/160C Fan/350F and grease & line a 20cm loose-bottomed cake tin.
Add the custard, butter, flour, baking powder, eggs, vanilla and sugar to a large mixing bowl and beat together until all ingredients have come together and the mixture is creamy and smooth.
* Don’t be tempted to keep beating the mix once the ingredients are combined, or you run the risk of having a heavy cake at the end.
Pour 1/3 of the cake mix into the cake tin and gently smooth the surface over. Dot half the rhubarb over the cake layer and repeat with another 1/3 of the cake mix and the second half of the rhubarb.
Spoon over the remaining cake mix and gently level off the surface with the back of your spoon. Dot the reserved 4 tbsp of custard over the top of the cake and place in the centre of the oven.
Bake for 40 minutes until the cake has risen and is nice and golden. Cover the cake with foil and bake for a final 20 minutes to allow the cake to cook through without burning.
After these 20 minutes remove the cake from the oven and insert a skewer into the centre of the cake to test if it is cooked. If the skewer comes out with cake mix on then cook for a further 5-10 minutes with the foil on.
When cooked, cool the cake for 15 minutes in the tin before transferring to a wire rack and letting it cool completely.