Rhubarb and ginger streusel cake
Prep:
30 mins
Cook:
40 mins
A delicious cake to spice up your tea time
For the cake
100g butter
150g caster sugar
2 free-range eggs, beaten
100ml fresh milk
225g self-raising flour
1/2 jar Kerry Green Homemade Rhubarb and Ginger Jam
For the streusel
25g butter
25g flour
75g soft brown sugar
1/2 tsp ground ginger
6 small crystallised ginger balls, cut into small pieces
50g chopped pecans
Custard or cream, to serve
Heat the oven to 170°C and grease and line a 28x18cm cake tin.
Make the streusel mixture by rubbing the butter into the flour and then adding the sugar, ground ginger, crystallised ginger pieces and the chopped nuts. Set aside.
Cream the butter with the sugar until light and fluffy, and then add the beaten eggs with the milk. Fold in the flour and mix well.
Spoon half of the cake mixture into the prepared cake tin. Drop spoons of the rhubarb and ginger jam over the cake mixture and then scatter half of the streusel over the top of the jam.
Cover with the remaining cake mixture and then the rest of the streusel and bake for 40 minutes, or until the cake is well risen and golden brown.
Allow the cake to cool in the tin before cutting into squares and serving with custard or cream.
Serves
10
Preparation Time
30 minutes
Cooking Time
40 minutes
Main ingredients
Flour, Sugar, Ginger, Jam/Preserves
Recipe Type
Party Food, Cakes & Baking, Dessert, Easy
Level of Difficulty
Easy
