It is originally Rhubarb and Pear cake recipe, adapted by me from The Australian Women's Weekly Retro Baking.
This cake has perfect soft sponge, is extremely delicious and moist, with a mouthwatering layer of custard cream and succulent chunks of fruit in the middle and on the top. If desired, large firm strawberries can be sliced lengthwise and substituted for the rhubarb, nashi can be substituted for the apple or pear, or a combination of any of these fruits (including the rhubarb) can be used.
Ingredients:
125 g softened butter
165 g caster sugar
2 eggs
225 g self-raising flour
60 g ground almonds
2 tbsp custard powder
125 ml milk
250 g stalks rhubarb
330 g apple
160 g jam (apricot or strawberry)
For the custard layer:
2 tbsp custard powder
2 tbsp caster sugar
250 ml milk
1 tsp vanilla extract
20 g butter
Method:
Make custard. Combine custard powder and sugar in a small saucepan over medium heat.
Gradually stir in milk.
Stir over heat until mixture boils and thickens.
Remove from heat, add vanilla and butter.
Stir until butter melts.
Cover surface of custard completely with plastic wrap to prevent a skin forming; cool to room temperature (do not refrigerate as mixture will not be spreadable).
Peel, core and slice the apple.
Trim the rhubarb stalks and cut half of them into 2 cm pieces, and another half into 10 cm straws.
Stir in batches the sifted flour, ground almonds, custard powder and milk.
Grease a deep 22 cm round springform or cake tin, line base with baking paper.
Spoon half of the cake mixture into pan.
Top with half the rhubarb (2 cm chunks) and half apple slices.
Spread cooled custard over fruit.
Spread the remaining cake mixture over custard.
Top with remaining rhubarb straws and apple slices.
Bake in a preheated oven (180 C, 160 C fan) for about 1 hour, or until a toothpick comes out clean from the batter.
Leave the cake in pan for about 5 minutes, before turning top-side up onto a wire rack or a plate.
Place jam in a small saucepan over low heat, heat jam, stirring, until warmed through and spreadable. Strain.
Brush top of the cake with jam. Cool.
Serve and enjoy with a cup of tea or coffee.
Bon Appetit!
