The ducks are laying! Their eggs are high in protein and are incredibly good in bakes. Large hen’s eggs can be substituted. I used fresh rhubarb not the pre-cut variety.
For the cake
|350 g||Rhubarb, trimmed (Main)|
|200 g||Butter, softened|
|1 cup||Caster sugar|
|1 ½ tsp||Vanilla essence|
|3||Duck eggs (Main)|
|2 ¼ cups||Self raising flour|
|3 Tbsp||Custard powder|
|¾ cup||Ground almonds|
|1 cup||Thick custard (Main)|
For the topping
|2 Tbsp||Brown sugar|
|1 tsp||Ground cinnamon|
- Preheat the oven to 180°C. Lightly grease and line a 25cm springform cake pan with baking paper.
- String the rhubarb and cut into 1cm pieces.
- Place the butter, caster sugar and vanilla essence in a mixing bowl. Beat until light and fluffy. Beat in the eggs one at a time. Add the flour, custard powder and ground almonds followed by the milk.
- Place half the mixture in the prepared cake pan. Top evenly with half of the rhubarb pieces and the cup of the custard. Top with the remaining cake mixture then lightly press in the remaining rhubarb.
- Bake for 1 hour until the top is golden and skewer inserted in the centre comes out clean.
- Sprinkle with the combined topping ingredients.
Try these other great recipes from Jan: