Baking, Homesteading, Uncategorized

Raspberry and Custard Tea Cake

Summer is here and we have been coming out of hibernation and socializing more. I make it a rule to never show up at a friends empty handed and the same rules apply when visitors are coming for a cuppa at our place. This delicious tea cake is a favorite of mine and the recipe makes a delicious moist but firm teacake perfect for any occasion. I am including my recipe for custard but if you prefer using a custard mix by all means go ahead you can even use apples or pears if you prefer ( Like I did in the bottom two photos).

For this I used the last of my frozen raspberries from last years harvest as we have started munching on this years haul and we are all licking our lips in anticipation of the crop! To me raspberries mean summer, family time and a huge range of delicious treats. This year I plan to make Jam, Vinegar, flavor Kombucha, Raspberry chilli sauce and BBQ sauce not to mention all the endless scrumptious desserts!

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Raspberry and Custard tea Cake 

Ingredients

250g butter, softened

zest from whole orange

1 1/2 cups (330g) caster sugar

4 eggs

1 1/2 cups (225g) self-raising flour

1/2 cup (75g) plain flour

orange juice from whole orange

1/2 cup (60g) ground almonds (almond meal) (optional)

150g fresh or frozen raspberries

1/4 cup (20g) flaked almonds (optional)

icing sugar, thickened cream for serving

CUSTARD

2 tablespoons corn flour

1/4 cup (55g) caster sugar

4 egg yolks

1 cup (250ml) milk

20g butter, chopped

1 teaspoon vanilla extract

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Preparation method

1. CUSTARD: Combine the corn flour and sugar in a bowl and whisk Heat  milk and once warm add a tablespoon to the cornflour and egg yolk mix to temper slowly continue to add the milk and then transfer back into the saucepan
 Cook, stirring, until mixture boils and thickens. Remove from heat, stir in butter and vanilla. Press a piece of plastic wrap over the surface of the custard to prevent a skin forming; Refrigerate until cold.
2. Preheat oven to 170°C (150°C fan-forced). Grease a deep 22cm springform cake pan. Line base and side with baking paper.
3. Beat butter, rind and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Gradually fold in combined sifted flours, orange juice, then almond meal.
4. Spread two-thirds of the cake mixture into the prepared pan. Dollop small spoonfuls of custard over cake mixture. Spoon the remaining cake mixture over custard: carefully spread with spatula to completely cover the custard. Sprinkle over raspberries, then flaked almonds.
5. Bake for about 1 hour 25 minutes or until cooked when tested. Cool cake in pan. Transfer cake to cake stand and dust with sifted icing sugar. Serve with thickened cream, if desired.
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