Back to Blog
Crashing the Party by Ginger Streusel6/23/2023 My recipe is a simple egg-enriched sponge cake mixture with a secret layer of rhubarb and ginger jam baked inside along with a layer of streusel mixture. The hidden layer adds a little surprise when the cake is cut and the jam works beautifully with the nutty and crunchy streusel mixture – as well as having a wonderful light crumb, as you can see in the photos. I was going to make or should I say bake, a Bakewell Tart kind of pie, with a few changes here and there, and then I was planning on making a cake with some of the lemon curd, but then I had a brain wave, well, a sort of “waking up in the middle if the night with a recipe idea moment”, I would bake a streusel cake, which is any cake or bake that has a crunchy topping on it, based on the German “Streuselkuchen”. I am rather partial to a good streusel cake and when I lived in the States, they were VERY popular there, especially at the Fairs, and many a slice has passed my lips, and remained on my hips! The lovely Scottish preserves company Mackays sent me a selection of jams and curds recently with the suggestion that I bake something with them, as part of their #bakingwithmackays challenge, as well as creating a new recipe to be shared on their site, and here it is, a Scottish Rhubarb & Ginger Crunchy Streusel Cake! I was sent some Scottish Raspberry Preserve, Rhubarb and Ginger Preserve as well as some jars of their delectable Lemon Curd. A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe
0 Comments
Read More
Leave a Reply. |