Orange flour

Rhubarb and Strawberry Tea Cake with Ginger Buttercream



145g butter

1 cup caster sugar

1 1/2 tsp vanilla extract

2 eggs

2 cups plain flour

2 tsp baking powder

1/2 cup cream

3/4 cup full cream milk

few drops of pink food colouring

1 cup roasted rhubarb

1 cup chopped fresh strawberries

for the buttercream:

50g butter

100g icing sugar

2 tsp ground ginger (or more if you like spice)

splash of whole milk

brown/demerera sugar (to garnish)


(preheat oven to 180*c and line a fairly deep round 9″ cake tin)

cream together the butter and the sugar

– mix in vanilla extract and then beat in one egg at a time

– beat in 1 tbsp flour to help the eggs incorporate fully

– sift together the baking powder and flour, then fold into the mixture along with the cream and milk

– divide the mixture between 2 bowls – to one bowl gently fold in the fresh strawberries, and to the other bowl, stir in the rhubarb

– add a few drops of pink food colouring to the strawberry batter, then spoon the mixture into the cake tin and spread out evenly

– spoon the rhubarb mixture on top of the strawberry batter and gently spread to the edges of the tin

– bake in the over for around 1hr 10mins (you may need to cover the top of the cake with some baking paper after half an hour to prevent it from browning too much)

– allow cake to cool fully before icing

for the buttercream:

– cream together the butter, sugar and ground ginger, then add a splash of milk to loosen the mixture

– spread on top of the cake, then sprinkle over brown sugar




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This entry was posted on June 23, 2013 by in Baking and tagged , , .
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