Lemon Curd & Rhubarb Cake

Lemon Curd & Rhubarb Cake

A fantastic way to make use of spring rhubarb is our Lemon Rhubarb sponge cake made with tender pink pieces of rhubarb, Cottage Delight Lemon Curd, topped with lemon cream frosting

Ingredients

225g softened unsalted butter, plus extra for the tin
225g caster sugar
Zest 1 lemon
4 medium beaten eggs
4 tbsp Cottage Delight Lemon Curd
85g ground almonds
200g self-raising flour
170g forced rhubarb, washed and cut into small chunks
80ml double cream
3 tbsp Cottage Delight lemon curd , plus 1 extra for drizzling

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Method

  1. Heat oven to 180C/160C fan/gas 4.
  2. Butter a round 20cm cake tin and line the base with a circle of non-stick baking parchment.
  3. Place the butter and caster sugar in a large mixing bowl and beat with an electric whisk until light and fluffy, add the lemon zest and eggs and 3 tbsp Cottage Delight lemon curd to the mixture and beat again.
  4. Stir in the ground almonds and flour; fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb.
  5. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean.
  6. Remove from the tin and leave to cool. When the cake is cold, add the topping, by whipping the cream in a large bowl until it forms soft peaks, and 3 tbsp Cottage Delight lemon curdand carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more Cottage Delight lemon curd

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