Blast form the past Qx_Layout 1 23/02/2015 16:55 Page 2

BLAST
FROM
THE PAST
These nostalgic bakes take inspiration from the past to create
something new and utterly delicious
RHUBARB & CUSTARD CAKE
Serves: 10
Prepare: 25 minutes, plus
cooling time
Cook: 60 minutes
tsp vanilla bean paste or 1 tsp
vanilla extract
Icing sugar, for dusting
For the cake:
225g butter, softened
225g caster sugar
4 free-range eggs
225g self raising flour, sifted
2 tsps baking powder
2 tbsps buttermilk or sour cream
For the roasted rhubarb:
600g forced rhubarb, trimmed
and chopped into 3-cm pieces
80g plus 1 tbsp caster sugar
1 tsp vanilla bean powder
For the rhubarb tuiles:
2 sticks rhubarb
Pink food colouring
Freshly squeezed juice of 1 lemon
1 tbsp caster sugar
For the custard cream:
200ml double cream
3 tbsps ready-made custard
1 tsp vanilla bean powder

1. Begin by preparing the rhubarb

tuiles as they need to dry
overnight. Trim the ends of the
rhubarb and peel into long thin
strips using a swivel vegetable
peeler. Place the strips of rhubarb
in a large pan with just enough
water to cover them and add a few
drops of pink food colouring, the
lemon juice and sugar. Simmer for

36

23 minutes until the rhubarb is

just soft.
2. Place the strips of rhubarb on
the prepared baking sheet and
twist into pretty shapes. Leave in a
warm place to dry overnight, by
which time the rhubarb should be
crisp. The rhubarb is fragile so,
once dried, store carefully in an
airtight container until you are
ready to serve.
3. For the roasted rhubarb, preheat
the oven to 180C/Fan160C/Gas 4.
Put the rhubarb in an ovenproof
dish with the sugar, 1 tablespoon of
water and the vanilla. Bake for 20
25 minutes, until the rhubarb is
just soft. Let cool. Leave the oven
on to bake the cake. Grease and
line 2 x 20-cm round cake pans
with baking parchment.
4. To make the sponge, use an
electric whisk to mix the butter and
sugar in a bowl until light and
creamy. Add the eggs and whisk
again. Fold in the flour, baking
powder and buttermilk or
sour cream using a spatula,
until incorporated.
5. Fold the vanilla into the cake
batter and gently fold in half of the
cooled roasted rhubarb. Divide the
mixture equally between the
prepared cake pans. Bake for 25
30 minutes, until the cakes are
golden brown and spring back to
the touch and a knife inserted into
the centre of each cake comes out
clean. Leave to cool in the pans for
a few minutes, then turn out onto
a wire rack to cool completely.
6. For the custard filling, in a
mixing bowl whisk together the
cream, custard and vanilla to stiff
peaks. Place one of the cakes on a
serving plate and cover with

spoonfuls of the custard cream.

Top with the remaining roasted
rhubarb, draining it to remove
any cooking liquid. Top with the
second cake, dust with icing
sugar and place the rhubarb tuiles
on top.
7. Serve straight away or store in
the refrigerator until you are
ready to serve. As the cake
contains fresh cream, it is best
eaten on the day it is made,
although it will keep for up to 2
days in the refrigerator.
LEMON MERINGUE CAKE
Serves: 12
Prepare: 30 minutes
Cook: 40 minutes
340g butter, softened
340g caster sugar
6 free range eggs
340g self-raising flour, sifted
3 tsps baking powder
3 tbsps buttermilk or sour
cream
Grated zest of 3 lemons
Yellow food colouring gel
For the drizzle:
Freshly squeezed juice of 3
lemons
3 tbsps icing sugar
2 tbsps lemon curd
For the filling:
350g icing sugar, sifted
2 tbsps butter, softened
12 tbsps milk (if needed)
For the meringue topping:
100 g caster sugar
1 tbsp golden syrup
2 free range egg whites