Raspberry and Rhubarb Drizzle Cake with Custard

Ingredients

• 50g (1¾oz) golden caster sugar
• 2 limes, juice and zest only (zest reserved for the sponge)
• 150g (5½oz) rhubarb, trimmed and cut into small chunks
• 100g (3½oz) shelled pistachios, ground to a powder using a food processor
• 100g (3½oz) ground almonds
• 100g (3½oz) fine polenta (also known as cornmeal)
• pinch of salt
• 1½ tsp gluten-free baking powder
• 200g (7oz) unsalted butter
• 200g (7oz) golden caster sugar
• 5 large free-range eggs
• 200g (7oz) raspberries
• 150g (5½oz) rhubarb, trimmed and cut into small chunks
• 300ml (10fl oz) double cream
• 50ml (2fl oz) full-fat milk
• 1 tsp vanilla bean paste
• 2 large free-range egg yolks
• 25g (1oz) golden caster sugar
• 50g (1¾oz) white caster sugar
• 1 large free-range egg white
• 100g (3½oz) raspberries
• 1 bunch fresh mint, leaves picked and chopped
• 50g (1¾oz) shelled pistachios
• 100g (3½oz) icing sugar
• 1 lime, zest only

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag