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Rhubarb & Amaretto Cake
By Haberdashery, The

Cooking time: 50 minutes

1 non-stick roasting tin
2 x 20cm sandwich tins
Baking paper

400g rhubarb
200g caster sugar
225g softened unsalted butter, with more for greasing
150g amaretti biscuits
150g self-raising flour
4 medium eggs
½ tsp baking powder
150ml double cream
Icing sugar for dusting

1. Preheat the oven to 200°C (390°F) or gas mark 6 (180°C for fan-assisted ovens).
2. Trim and cut the rhubarb into 3cm lengths and transfer to a non-stick roasting tin.
3. Sprinkle the rhubarb with 50g of the caster sugar and bake for 25 minutes or until the rhubarb softens and begins to caramelise.Remove it from the oven and allow to cool.
4. Reduce the oven temperature to 180°C or gas mark 4. Grease and line two 20cm sandwich tins with butter and baking paper.
5. Crush the biscuits in a bag using a rolling pin until finely ground.
6. Tip into a bowl and add the rest of the caster sugar, butter, flour, eggs (lightly beat these first) and baking powder. Beat this mixture with a whisk until smooth and creamy.
7. Divide the mixture between the two tins and level the surfaces. Bake for 25 minutes or until
just firm to touch, then cool on a wire rack.

Strain the rhubarb through a sieve to collect the juices. Whip the cream until it begins to stiffen. Drizzle the juices over the sponges and place one on a serving dish. Spread with cream and cover with rhubarb pieces. Place the second sponge on top and lightly dust with icing sugar.

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