Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Raspberry and custard cake

This post has been a long time in the making. For weeks I’ve been slaving away, making and tweaking this recipe, putting custard and various fruits into all manner of batters. And so it is after many failures and triumphs, many evenings ‘testing’ the spoils of my culinary conquests, that I share with you this recipe for a raspberry and custard cake. It all started about 2 months ago when I bought some rhubarb. I was going to make a simple crumble but some how I got it into my head that there must exist a rhubarb and custard concoction somewhere. Indeed there was, and I tried a couple of different recipes before  I decided that this was the best way to deliver that perfect combination of sweet and sour, tart and toothsome. Rhubarb works well, as you can imagine, but I discovered that buying a punnet of raspberries is much quicker, easier and less messy when it comes to the time-poor gourmand.

IMG_2204My efforts reached their zenith when I checked in on how my cake was doing at the cake-stall at the school’s summer fair. It was half gone after only half an hour – and I was pleased to see that the filling hadn’t to fallen to the bottom as with my other attempts and that the raspberries seemed to worked well. I made it once more over the weekend as a final test and can now share my recipe with confidence. There are a couple of factors important to the success of this cake, one is to spoon 2/3 of the mixture into the pan before adding fruit and custard. The second is the size of the pan, I use a large cake pan of about 22cm in diameter. Anything smaller and the cake won’t cook evenly and you’ll get too much cake on one side of the fruit layer.

You can use any type of fruit including blueberries, and rhubarb will need pre-baking. Use ready-made custard, don’t get fancy here. You need the stability of the ready made custard for the best results.

Raspberry and custard cake recipe

Ingredients:
200g  of softened butter
200g caster sugar
200g SR flour
3 eggs
2 tbsp milk
1 punnet raspberries
1 carton of custard

Oven at 180C

Method:
Prepare a 22cm cake tin (if using smaller tin, use less batter to compensate).
Cream butter and sugar, and then add eggs one at a time.
Fold in flour and milk.
Spoon 2/3 of batter into the cake tin and smooth over.
Place fruit to cover the surface. Cut the corner off the custard carton and directly squirt blobs of custard over the fruit, but don’t go all the way to edge.
Spoon the rest of the batter over the fruit and custard. Don’t be too fussy – the batter spreads out once you put it in the oven. If there are a few holes on the top, all the better for a rustic look.
If the cake wobbles too much after it’s browned on top, then you can either reduce the oven temperature, cover it with some foil or leave it sitting in the oven once you’ve turned it off.
Leave it to cool in the tin, or the cake will fall apart.

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I know this recipe seems a bit precious, and might have more potential for failure than you’d like, but it’s worth it. You might make a mistake on your first go, but once you’ve nailed it – this is actually a really easy cake to make and yields very good results.



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