Raspberry Truffle Cake
You can never have too many dessert recipes, so give Raspberry Truffle Cake a try. One serving contains
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
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