Time for a treat in April’s kitchen
I made a batch of rhubarb and ginger jam a couple of days ago and as we’re all in need of a few extra treats at the moment I thought I’d make a cake using some of the jam as a lovely moist filling. It is a light sponge cake with a hidden layer of my jam. To add a bit of a crunch as well as some spice I’ve made a nutty, gingery crumble mix which is inside the cake as well as scattered over the top.
If you wanted to have a go at my jam recipe it’s in the archive of recipes from way back in March 2017
Rhubarb and ginger crumble cake
For the crumble topping:
25g plain flour
75g soft brown sugar
½ tspn ground ginger
About 20-25g crystallised ginger, chopped small
50g chopped nuts (I used hazelnuts as it’s all I had in but almonds would be good)
- Rub the flour and butter together to make sticky, clumpy breadcrumbs then add in the sugar, nuts, ground and chopped ginger and rub together.
For the sponge:
100g soft butter
150g caster sugar
2 eggs, beaten
225g SR flour
175g rhubarb and ginger jam
- Grease and line a 28x18cm tin and preheat the oven to 180C/fan160/gas 4
- Add half the milk to the eggs then cream the butter and sugar together in a large bowl until soft and creamy. Add in the eggs in 3 lots adding a little flour if it looks like splitting.
- Fold in the flour then add the rest of the milk to make a dropping consistency.
- Spoon a small half into the tin and spread out then add the jam in spoonfuls over the top.
- Scatter over a small half of the crumble topping then carefully layer on the rest of the sponge mixture using a spatula to spread out.
- Cover with the rest of the crumble topping the pop in the oven for about 35-40 minutes until risen, firm and golden brown.
Leave to cool in the tin then enjoy with a cuppa. If serving warm as a pud you could add a spoonful of gently roasted rhubarb on the side – maybe add in a bit of orange zest whilst cooking. Serve with a good serving of custard of course!
This cake freezes really well so I’m going to cut it up into two-piece portions and freeze to eat over the next week or so.