Rhubarb & Lemon Curd Cake
This delightful lemon and rhubarb cake features a light and fluffy texture with a subtle citrusy flavor. Topped with a luscious cream and lemon curd mixture, this cake is sure to brighten up any occasion with its beautiful presentation and delicious taste. Enjoy a slice of this cake with a cup of tea or coffee for a delightful treat that is perfect for any time of the day.
— Constant Cookbook
Ingredients
- 225g unsalted butter , softened, plus extra for the tin
- 225g caster sugar
- zest 1 lemon
- 4 medium eggs at room temperature, beaten
- 75g ground almonds
- 200g self-raising flour
- 140g forced rhubarb , washed and cut into small chunks
- 1 tbsp demerara sugar
- 75ml double cream
- 3 tbsp lemon curd , plus extra for drizzling
Instructions
- Heat oven to 180C/160C fan/gas 4. Lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
- Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition, until fully combined. The mixture will begin to look glossy – if at any stage the mixture curdles, beat in a spoonful of ground almonds and continue to add the egg until it is all amalgamated.
- Stir in the ground almonds, then the flour, and 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. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. (This may take up to 30 mins longer depending on how much liquid the rhubarb releases.) Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
- Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 553 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 34 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.3 milligram of sodium
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