Cardamom Cake with Roasted Rhubarb
Prep. Time:
30 minutes
Baking Time:
45 minutes
Total Time:
75 minutes
Serves:
8-10 servings
Inspired by Lucy's India-influenced creation featuring warm cardamom spice and tangy oven-roasted rhubarb - as seen on The Great British Baking Show ™ Season 4. This elegant sandwich cake balances aromatic spice with seasonal British fruit in perfect harmony.
Ingredients
Instructions
PREPARE THE OVEN-ROASTED RHUBARB:
1. Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Arrange rhubarb pieces in a single layer to maintain their shape and beautiful pink color.
3. Sprinkle evenly with granulated sugar, honey, vanilla, and salt.
4. Roast for 15-20 minutes until tender but still holding their shape - this is key for presentation.
5. Cool completely and reserve any pink cooking juices for the filling.
MAKE THE CARDAMOM SPONGE:
6. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
7. In a large bowl, cream butter and superfine sugar with an electric mixer until light and fluffy, about 4-5 minutes.
8. Beat in eggs one at a time, mixing well after each addition until fully incorporated.
9. In a separate bowl, sift together flour, cardamom, organic rhubarb powder, and salt.
10. Critical balance: Use exactly 1 teaspoon cardamom - this provides warmth without overwhelming the delicate sponge.
11. Structure enhancement: The organic rhubarb powder adds tangy flavor while improving the sponge structure without introducing moisture.
12. Alternately fold the flour mixture and milk into the butter mixture, beginning and ending with flour. Mix just until combined.
13. Fold in vanilla extract until just incorporated.
14. Divide batter evenly between prepared pans and smooth tops with an offset spatula.
15. Bake for 20-25 minutes until golden brown and the cakes spring back when lightly touched.
16. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
PREPARE THE FILLING:
17. In a large bowl, whip heavy cream with powdered sugar and vanilla to soft peaks.
18. Gently fold in 2-3 tablespoons of reserved rhubarb juices for subtle tang and pink color.
19. Be careful not to over-whip as the acidity may cause the cream to curdle.
ASSEMBLE THE CAKE:
20. Place one sponge layer on your serving plate.
21. Spread half the cream filling evenly over the surface.
22. Arrange the oven-roasted rhubarb pieces over the cream, ensuring even distribution for balanced flavor in each slice.
23. Spread the remaining cream over the rhubarb to help secure the top layer.
24. Gently place the second sponge layer on top, pressing lightly to adhere.
25. Dust the top lightly with powdered sugar for a clean, elegant finish.
TO SERVE:
26. Chill the assembled cake for 30 minutes to set the layers before slicing.
27. Cut with a sharp serrated knife, wiping clean between cuts to maintain neat slices.
28. Serve with any remaining roasted rhubarb on the side as an additional garnish.
