Rhubarb & lemon curd cake
British Essentials guide to creating a brilliant Rhubarb & lemon curd cake using ingredients expats will be able to find easily
225g unsalted butter or thereabouts, more preferably
225g of caster sugar
4 medium size eggs
75g ground almond
200g self-raising flour
140g forced rhubarb
1 tbsp demerara sugar
75ml double cream
3 table spoons of lemon curd
A round 20cm cake tin
A large Bowl
A small bowl
A large spoon
non-stick baking parchment
Prep: 20min › Cook: 1hr › Ready in: 1hr20min
Pre-Heat oven to 180C/160C fan/gas 4.
Take your unsalted butter and lightly spread it onto your cake tin and line the base with a circle of non-stick baking parchment paper.
Place the butter in your large bowl and beat with a whisk until the butter is light and fluffy, then add caster sugar and zest the lemon. Beat again, gradually adding eggs to the mixture, continue to beat with every egg added until all eggs are used up. Your mixture in the bowl should begin to have a glassy look to it, if the mixture curdles, beat in a spoonful of the ground almonds and add another egg till the mixture combines.
Stir in the ground almonds (if you haven't already), then the flour you have, using a large spoon Fold the mixture. Add the rhubarb and fold it over
Transfer the mixture into the prepared cake tin. Finish with sugar sprinkled on top.
Bake for 45 mins, then move the cake over to a wire rack to cool, then remove the cake from the tin.
Using a whisk, whip the cream in a large bowl until it starts to become soft. In a small bowl, begin to loosen the lemon curd with about 1 tablespoon of water and carefully fold it through the cream. Finally spread it over the cake, drizzle with a little more lemon curd and their you go!.