With Mothering Sunday on the horizon, this week, Lucy is sharing a recipe to butter up the Mum in your life.
Mother’s Day can be a bit hit and miss in our house. Not being mean, but over the years, it’s been a rogue mixture of toddler and not so toddler tantrums, sub standard pub lunches mixed with some wonderful home cooked lunches and glittery cards in school bags. I don’t think adoration from my children should be limited to one day a year, but sadly it often is, if that, and this year, won’t be any different. We have a Spanish exchange student visiting next week, so I will be on entertainments duty, so don’t imagine my Mother’s Day will be a feet up type of scenario. However, if you fancy spoiling your Mother or anyone else in your life who loves you beyond measure feel free to treat her or him to this wonderfully vintage Rhubarb and Custard Cake.
I love the idea of adding custard powder to baked goods. In this Rhubarb and Custard Cake, the Victoria style sponge has Birds included to add lightness, colour and an undertone of custard. The custard powder laced buttercream is so good I had to sellotape my hands behind my back to stop me eating the whole batch. I then sealed the deal with homemade chia seed rhubarb jam. This was done with elements of showing off in mind, but also a huge bag of chia seeds from Costco keeping me awake at night. The whole mouthwatering end result is a soft cake, lightly laced with a custardy fragrance and just a hint of tart fruit.
Don’t feel you have to over achieve by making the jam, Bonne Maman make a perfectly delicious compote you can add instead or just pick the jam of your choice for added simplicity. This cake is divine and pushed my diet restrictions to their limits. I have had only a small sliver, but may have to make another just to eat all by myself this coming Mothering Sunday.
This post will appear on Lucy Loves later this week.
Rhubarb and Custard Cake Recipe
Serves at least 8
You will need a hand mixer, food processor or elbow grease and two lined cake tins from 6 to 8 inches in diameter
- Custard Cake
- 250g Stork or soft butter
- 250g caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 200g self raising flour
- 50g Custard powder
- 1 level teaspoon baking powder
- a splash milk
- Custard Buttercream
- 150g soft butter
- 250g icing sugar
- 50g custard powder
- 1 teaspoon vanilla extract
- 2 to 3 tablespoon cream or milk
- Rhubarb Chia Seed Jam – optional
- This makes plenty for the cake with leftovers for toast or bread and butter
- 300g rhubarb
- 4 tablespoons maple syrup
- a pinch ground ginger, optional
- 3 tablespoons chia seeds
- Or do feel free to use bought jam or compote
- Caster sugar, sugar flower, petals, sprinkles, glitter to decorate
Pre heat your oven to 160 degrees fan assisted and butter or line your cake tins. I like a tall cake so used 2 x 6 inch diameter tins but for a normal sized sandwich cake use 8 inch or 20 cm tins.
In your mixer or in a bowl with a spoon, cream together the soft butter and caster sugar until lighter in colour and texture. Add the vanilla then the eggs, one at a time, beating and scraping down the sides of your mixer or bowl between eggs.
Fold in the flour, custard powder and baking powder until you have a smooth batter. Pour in a splash of milk to loosen then beat again. Pour into your lined tins and flatten the tops. Place into the pre heated oven for around 25 to 30 minutes. The cakes are cooked when firm to the touch, golden and just pulling away from the edges of the tins.
While they are cooking, if you are making your own jam, take a sauce pan and add your chopped rhubarb and maple syrup with an optional pinch of ground ginger. Cook over a low heat for 5 minutes or until the rhubarb is starting to cook down and soften. Stir through the chia seeds and continue to cook for another 10 minutes or until the jam starts to thicken and look slightly sludgy. Put to one side to cool. Or just use a bought rhubarb jam if time and inclination is low.
For the custard butter cream, in your mixer or a large bowl, add the soft butter, icing sugar and custard powder. Beat until smooth then add the vanilla extract and a couple of tablespoons of cream or milk until the buttercream is of a spreading consistency. Put to one side.
When the cakes are cooked, leave to cool completely before removing from their tins. Spread the bottom half of the cake with buttercream then a layer of rhubarb chia seed jam then spread the underside of the second sponge with the rest of the butter cream. Sandwich the two cakes together and gently press down.
Serve immediately in large wedges, offering extra jam on the side if you like. The cake will keep in an airtight tin for 2 to 3 days and the jam in the fridge for around a week.