The custard layer for this cake is made from Birds Custard Powder, in this house we love it. Posh custard out of a carton isn't suitable, neither is low fat, out of a can, ready made or a fancy version of home made.........it's just got to be yellow custard powder made with milk and cooked without any lumps!
Last time I made this cake I used frozen raspberries and they all sank to the bottom of the cake, so let's forget the fact that I ruined a perfectly good bake. This time round I used fresh and they stayed on top of the cake. I also baked the cake on a conventional setting rather than the fan setting and this allowed the cake to rise gently without the cake batter rising and burying the raspberries.
So, if you are looking for a large cake that's easy to make and love the bright yellow stuff, then maybe this recipe will be perfect for you too.
It's best to make the custard the day before you make the cake.
You will need: 22cm deep springform tin greased and lined sides and base
250g salted butter, softened
2 tablespoons finely grated orange rind
330g caster sugar
225g self-raising flour
75g plain flour
2 tablespoons fresh orange juice or from a carton
60g ground almonds
20g flaked almonds
For the Custard:
2 tablespoons custard powder
55g caster sugar
20g butter, chopped
1 teaspoon vanilla extract
1. To make the custard: Place the custard powder and sugar in a small saucepan, gradually stir in the milk. Cook, stirring, until the mixture boils and thickens. Remove from heat, stir in the butter and vanilla extract. Wet a piece of clingwrap and press over the surface of the custard to prevent a skin forming. Place in the fridge until cold.
2. Preheat oven to 170°C.
3. Place the butter, orange rind and sugar in a large bowl and mix until light and fluffy. Beat in the eggs one at a time. Gradually fold in the flours, orange juice and ground almonds.
4. Spread two-thirds of the cake mixture into the prepared cake tin. Dollop small spoonfuls of custard over the cake batter. Spoon the remaining cake mixture over custard, carefully spread with a small spatula to completely cover the custard. Sprinkle over the raspberries followed by the flaked almonds.
5. Bake for about 1 hour 25 minutes or until cooked, if it shows signs of getting too brown cover the tin loosely with a piece of foil and bake for a few minutes longer until cooked. Cool the cake in the tin.
6. Serve the cake with whipped cream just as it is.
7. Store in the fridge.
Adapted from an Australian Women's Weekly recipe.
Are you yay or nay when it comes to Birds Custard?
Bird's Custard is an egg free alternative to custard and The Black Country Bugle tells the story about the famous brand.
For more raspberry inspiration:
Raspberry, Chocolate and Almond Cake
The Perfect Raspberry and Almond Cake
Mini Raspberry Cream Brownies