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Raspberry and custard tea cake

AWW food team
Raspberry and custard tea cake

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Raspberry and custard tea cake
INGREDIENTS

250g butter, softened
2 tablespoons finely grated orange rind
1 1/2 cups (330g) caster sugar
4 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75g) plain flour
2 tablespoons fresh orange juice
1/2 cup (60g) ground almonds
(almond meal)
150g fresh or frozen raspberries
1/4 cup (20g) flaked almonds
icing sugar, thickened cream for serving

CUSTARD
2 tablespoons custard powder
1/4 cup (55g) caster sugar
1 cup (250ml) milk
20g butter, chopped
1 teaspoon vanilla extract
METHOD

1. CUSTARD: Combine the custard powder and sugar in a small saucepan; gradually stir in the milk. 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.

Suitable to freeze. Not suitable to microwave.

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