Erin FoxSweet Treats
Rhubarb and custard is a classic flavour combination. The creamy custard mellows the sharp bite of rhubarb. Sweet and sharp, this rhubarb and orange cake is the perfect treat for rhubarb fans. With St Valentine’s Day coming up, make the cake even sweeter with love heart decorations.
Ingredients
- 225g unsalted butter softened
- 225g golden caster sugar
- 225g self-raising flour
- 1 tsp baking powder
- 4 eggs lightly beaten
- zest of two oranges
- Buttercream
- 250g unsalted butter
- 250g icing sugar
- 4 tbsp rhubarb syrup
For the stewed rhubarb
Place 500g rhubarb in a heavy based saucepan with the juice of two oranges and 150g caster sugar for 10 minutes. Leave to cool and strain through a sieve.
For the syrup
- 150g caster sugar
- 150ml freshly squeezed orange juice
Method
Preheat oven to 180 degrees/170 for fan ovens. Beat the butter until light fluffy for five minutes. Add the sugar, eggs, flour and zest. Beat until just combined and divide between the prepared tins. Bake in the oven for 25-30 minutes or until a skewer emerges clean.
Meanwhile make the syrup. Combine the orange juice with the sugar. When the cakes emerge from the oven, prick all over with a wooden skewer and brush the syrup over the tops of the cakes. Leave in the tins for 10 minutes and then turn out onto a wire rack lined with baking parchment to cool completely. Laying down a sheet of baking parchment will prevent the tops of the cakes from sticking to the wire rack. Wrap each sponge in cling film and give them a spell in the fridge or freezer for 30-60 minutes as they will be easier to trim and ice when cold.
While the cakes are chilling, make the sugar heart decorations. Dust the work surface with icing sugar and roll out some ready to roll fondant. Using a cocktail stick add some pink or red food colour paste.
Knead the fondant until the colour is even, adding a little more food colouring each time. Roll the fondant out to 3mm thick and cut out the hearts. Place the hearts on a sheet of greaseproof paper and leave to the side.
For the buttercream, beat the butter with icing sugar for five minute until pale and fluffy. Scrape down the sides of the bowl and then beat again, gradually adding the rhubarb syrup.
Remove the cakes from the fridge and trim off the tops.
Lay one sponge flat on a serving plate and spread a layer of buttercream on top. Stack the next sponge on top and repeat with the next one. Cover the top and sides of the cake with the buttercream using a spatula.
Gently stick the hearts all around the side and edges of the cake.