Rhubarb & Lemon Curd Cake (Gluten-free option)
- 225g unsalted butter, softened plus extra for the tin
- 225g raw or brown sugar
- Zest of 1 lemon
- 4 medium eggs, room temperature and beaten
- 220g self-raising flour (can be changed for ground almond meal and baking soda to make it gluten free)
- 150g forced rhubarb, washed and cut into small chunks
- 1 Tblsp raw sugar
- 4 lemons, washed
- 150g raw sugar
- 3 eggs, beaten
- 1 Tblsp cornflour
- Preheat your Belling oven to 180°C, or 160°C in a fanned function. Lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking paper. Set aside.
- Place the butter in a large bowl and beat with an electric whisk until light and fluffy. Then add the sugar and lemon zest and beat again. Without stopping, gradually beat the eggs into the mixture until fully combined. The mixture will look glossy.
- Stir in the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the tablespoon of raw sugar sprinkled on top.
- Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Transfer to a wire rack to cool slightly in the tin, then remove from the tin.
- To make the topping, zest and juice the washed lemons by taking care not to get the white pith. Mix the zest, the cornflour, the sugar and the lemon juice into a pan, and whisk over low heat until dissolved.
- Add the eggs to the lemon mix slowly, continuously whisking. Turn up the temperature a little until the mixture thickens (3-4 minutes).
- Remove from heat and let it cool down before spreading it on top of the cake.
- You can decorate with poached pears or more lemon zest before serving.