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BLASTFROM

THE PASTThese nostalgic bakes take inspiration from the past to create

something new and utterly delicious

RHUBARB & CUSTARD CAKE

Serves: 10Prepare: 25 minutes, pluscooling time Cook: 60 minutes

tsp vanilla bean paste or 1 tspvanilla extractIcing sugar, for dusting

For the cake:225g butter, softened225g caster sugar4 free-range eggs225g self raising flour, sifted2 tsps baking powder2 tbsps buttermilk or sour cream

For the roasted rhubarb:600g forced rhubarb, trimmedand chopped into 3-cm pieces80g plus 1 tbsp caster sugar1 tsp vanilla bean powder

For the rhubarb tuiles:2 sticks rhubarbPink food colouring Freshly squeezed juice of 1 lemon1 tbsp caster sugar

For the custard cream:200ml double cream3 tbsps ready-made custard1 tsp vanilla bean powder

1. Begin by preparing the rhubarbtuiles as they need to dryovernight. Trim the ends of therhubarb and peel into long thinstrips using a swivel vegetablepeeler. Place the strips of rhubarbin a large pan with just enoughwater to cover them and add a fewdrops of pink food colouring, thelemon juice and sugar. Simmer for

23 minutes until the rhubarb isjust soft. 2. Place the strips of rhubarb onthe prepared baking sheet andtwist into pretty shapes. Leave in awarm place to dry overnight, bywhich time the rhubarb should becrisp. The rhubarb is fragile so,once dried, store carefully in anairtight container until you areready to serve. 3. For the roasted rhubarb, preheatthe oven to 180C/Fan160C/Gas 4.Put the rhubarb in an ovenproofdish with the sugar, 1 tablespoon ofwater and the vanilla. Bake for 2025 minutes, until the rhubarb isjust soft. Let cool. Leave the ovenon to bake the cake. Grease andline 2 x 20-cm round cake panswith baking parchment.4. To make the sponge, use anelectric whisk to mix the butter andsugar in a bowl until light andcreamy. Add the eggs and whiskagain. Fold in the flour, bakingpowder and buttermilk or sour cream using a spatula, until incorporated.5. Fold the vanilla into the cakebatter and gently fold in half of thecooled roasted rhubarb. Divide themixture equally between theprepared cake pans. Bake for 2530 minutes, until the cakes aregolden brown and spring back tothe touch and a knife inserted intothe centre of each cake comes outclean. Leave to cool in the pans fora few minutes, then turn out ontoa wire rack to cool completely.6. For the custard filling, in amixing bowl whisk together thecream, custard and vanilla to stiffpeaks. Place one of the cakes on aserving plate and cover with

spoonfuls of the custard cream.Top with the remaining roastedrhubarb, draining it to remove any cooking liquid. Top with thesecond cake, dust with icing sugar and place the rhubarb tuiles on top.7. Serve straight away or store inthe refrigerator until you areready to serve. As the cakecontains fresh cream, it is besteaten on the day it is made,although it will keep for up to 2days in the refrigerator.

LEMON MERINGUE CAKE

Serves: 12Prepare: 30 minutes Cook: 40 minutes

340g butter, softened340g caster sugar6 free range eggs340g self-raising flour, sifted3 tsps baking powder3 tbsps buttermilk or sourcreamGrated zest of 3 lemonsYellow food colouring gel

For the drizzle:Freshly squeezed juice of 3lemons3 tbsps icing sugar2 tbsps lemon curd

For the filling: 350g icing sugar, sifted2 tbsps butter, softened12 tbsps milk (if needed)

For the meringue topping:100 g caster sugar1 tbsp golden syrup 2 free range egg whites

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