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Rhubarb & Custard Cake

Ingredients

For the Sponge
  • 500g Unsalted Butter (Softened)
  • 500g Golden Caster Sugar (We like Billington’s)
  • 8 Free Range Large Eggs
  • 1/2 tsp Vanilla Extract (We like Nielsen-Massey)
  • 1/2 tsp Almond Extract (We like Nielsen-Massey)
  • 350g Self-raising White Flour
  • 170g Ground Almonds
  • 1 tsp Baking Powder
  • 1 Orange Zest
  • 200ml Whole Milk
For the Ginger Crème Pat
  • 500ml Whole Milk
  • 1 tbsp Vanilla Extract (We like Nielsen-Massey)
  • 1 tsp Ground Ginger
  • 125g Golden Caster Sugar (We like Billington’s)
  • 6 Free Range Large Eggs
  • 80g Plain Flour
  • 200ml Double Cream
  • 75g Stem Ginger (Diced)
For the Rhubarb Filling
  • 1 tbsp Cornflour
  • 2 tbsp Water
  • 500g Rhubarb
  • 1 Zest & Juice of Large Orange
  • 75g Golden Caster Sugar (We like Billington’s)
For the Vanilla Buttercream
  • 600g Unsalted Butter (Softened)
  • 1.5kg Icing Sugar (We like Silver Spoon)
  • 150ml Whole Milk
  • 1 tsp Vanilla Extract (We like Nielsen-Massey)
To Finish
  • 1 tube Pink Food Colouring
  • 1 tube Yellow Food Colouring
  • 1 bag Rhubarb and Custard Sweets (Crushed)
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