Name: Raspberry and custard tea cake
Prep time: 110 min
Total time: 110 min
Yield: 10
Ingredients: Custard; 2 tablespoon custard powder; 1/4 cup (55g) caster sugar; 1 cup (250ml) milk; 20 gram butter, chopped; 1 teaspoon vanilla extract; 250 gram butter, softened; 2 tablespoon finely grated orange rind; 1 1/2 cup (330g) caster sugar; 4 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 cup (75g) plain flour; 2 tablespoon fresh orange juice; 1/2 cup (60g) ground almonds (almond meal); 150 gram fresh or frozen raspberries; 1/4 cup (20g) flaked almonds; icing sugar, thickened cream for serving

Raspberry and custard tea cake

This moist and buttery tea cake, adorned with raspberries and almond flakes is a wonderful afternoon or after-dinner treat - especially with thickened cream.

Serves 10

Prep

1H 50M

Ingredients

Custard

2 tablespoon custard powder

1/4 cup (55g) caster sugar

1 cup (250ml) milk

20 gram butter, chopped

1 teaspoon vanilla extract

250 gram butter, softened

2 tablespoon finely grated orange rind

1 1/2 cup (330g) caster sugar

4 eggs

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

1/2 cup (75g) plain flour

2 tablespoon fresh orange juice

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

150 gram fresh or frozen raspberries

1/4 cup (20g) flaked almonds

icing sugar, thickened cream for serving

Method

1.To make 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.