• This cake seems to be complicated but in fact it is an easy and light treat. On the base we have a low layer of sponge-like cake, then a layer of cinnamon custard, and then rhubarb and pear sprinkled with pomegranate. A little soft, a little crunchy, a little sweet, a little sour - tastes perfectly. And the combo of fruits and cinnamon is as much unusual as yummy. Try and enjoy!

     

    12 x 4 inch loaf pan

     

     Ingredients:

    • ½  cup butter, softened
    • ½ cups granulated sugar
    • 1 large egg
    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons custard powder
    • 2 tablespoons sugar extra
    • 1 pear, peeled and cored
    • 4 stalks rhubarb
    • 1 pomegranate

     Cinnamon custard:

    • 1 tablespoon custard powder
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons granulated sugar
    • ½ cup (125 ml) milk
    • 1 tablespoon butter
    • ½ teaspoon vanilla extract

    Make custard: mix custard powder, cinnamon and sugar with milk in a small saucepan. Stir over medium heat until mixture boils and thickens. Cook, stirring a further minute. Remove from heat, stir in butter and vanilla extract. Transfer to a small bowl, cover surface with a plastic wrap. Cool.

    Grease and line baking pan. Preheat oven to 350°F (180°C).

    Thinly slice the pear. Cut rhubarb lengthways into 1 cm (1/2 inch) wide long strips. Cut strips into 10 cm (4 inch) length. Cut pomegranate in half, release seeds and juice. Reserve seeds and juice separately.  

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add egg, beating well after the addition. Stir in flour, baking powder and custard powder. Spoon mixture into pan, spreading evenly. Top with cinnamon custard, spreading carefully over cake mixture. Alternate pear and rhubarb slices upright on top of custard. Sprinkle with pomegranate seeds. Bake for 25 minutes.

    Meanwhile, stir pomegranate juice and extra sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Boil for 5 minutes until thick. Brush warm cake with warm syrup. Serve warm or cool.


     

    The recipe comes from AWW book 'Indulgent cakes'.

    Category: Fruits cakes.

    Tags: Cinnamon, custard, pear, pomegranate, rhubarb.

  • This is a kind of ‘everyday cake’ to eat with daily cup of coffee or tea. East to prepare sponge like cake diversified with a custard layer and walnut crust. The composition of walnut and orange works well and contrary to appearances is subtle. The cake is moist but delicate because of custard, which during baking goes inside the cake. The taste is mild with noticeable nuts and orange flavour. Enjoy!

     

    round pan ø 9 inch (I baked in a heart pan approx.10 x 9 inch)

     

    Ingredients:

    • 1 ¼ cup (150 g) finely chopped walnuts
    • ½ cup + 1 tablespoon (125 g) butter, softened
    • 1 cup (200 g) sugar
    • zest from 1 small orange
    • 3 eggs
    • ½ cup + 2 tablespoons (100 g) all purpose flour
    • 1 teaspoon baking powder
    • store bought vanilla custard powder or ½ portion of this homemade recipe

     

     

    Make custard: cook store bought custard as described on the package using the portion for 250 ml milk. After cooking mix in 1 tablespoon butter. Or : prepare homemade custard using ½ ingredients’ portion from this recipe. Once the custard is ready transfer it to a bowl and cover with plastic wrap in the way that cling film touches the top surface. Set aside to cool.

    Grease pan and line the bottom with parchment paper. Sprinkle sides of the pan with 1 tablespoon walnuts. Preheat oven to 350°F.

    In a bowl of a stand mixer beat butter, sugar and orange zest until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separated bowl mix flour, ¾ cup walnuts and baking powder. Gradually add flour mixture to the butter mixture still mixing. Pour dough mixture into prepared pan.  Cover with an even layer of cooled custard. Sprinkle with remaining nuts. Bake for 35 minutes then cover the top with an aluminium foil and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking cool in the pan.


     

    Category: Tea- and bundtcakes.

    Tags:custard, orange, walnuts.