A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake:

Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

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 CakeI was sent some Scottish Raspberry Preserve, Rhubarb and Ginger Preserve as well as some jars of their delectable Lemon Curd. 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!

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

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 served this cake with a cup of tea as an afternoon treat the other day and we have also tried it warm (like a pudding cake) with custard since then…..which was very naughty, but totally comforting and divine! You could, if you wanted, also warm up some extra jam with a little water and serve some extra sauce with the cake if it’s served this way, as a pudding. I decided to add some of my streusel mixture to the filling of the cake, it’s usually always scattered on top; but, you can just scatter it on top if you decide to make this, however, I love the nutty layer that is hidden through the middle and it works so well with the jam too.

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

The recipe for this cake is shared below, and I may try making this cake again, but with some raspberry preserve, with almonds and cinnamon for the streusel mixture……yes, I am on a streusel roll! As this cake DOES have a layer, even if it is baked into the cake, I am also entering this into Tea Time Treats, the baking and cooking challenge that I host along with Kate; Kate is hosting this month’s challenge and the theme is “Layer Cakes”. Another great occasion to bake this cake would be for a BIG summer picnic! Yes, the sun has arrived and picnic weather is here….you can cut the cake into squares beforehand and pop them in a tin, or you can can just take the cake on the baking tin, and cut it when you get there, in large “picnic” style slabs! Anyway, that’s enough cake for one day, I have to go now as I need to do some weeding in the garden, see you later, and have a fabulous, sunny weekend! Karen 

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

Tea Time Treats

Rhubarb and Ginger Streusel Cake

Scottish Rhubarb & Ginger Crunchy Streusel Cake

Serves 16 pieces
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween
Region British
By author Karen S Burns-Booth
A delectable layered cake where the jam is baked inside along with a nutty streusel mixture, as well as being topped with a streusel layer too. The cake is perfect for any afternoon tea table, as well as being served warm as a "pudding cake" along with custard or cream. I used Mackays Rhubarb and Ginger Preserve, but you could use Mackays Raspberry Preserve and add almonds and ground cinnamon to the streusel mix, instead of the ginger. Makes 16 generous slices/squares.

Ingredients

Cake

  • 100g margarine or butter
  • 150g caster sugar
  • 2 free-range eggs, beaten
  • 100mls fresh milk
  • 225g sifted self-raising flour
  • 1/2 jar of Mackays Rhubarb and Ginger Preserve (or preserve of your choice)

Streusal Topping

  • 25g butter
  • 25g flour
  • 75g soft brown sugar
  • 1/2 teaspoon ground ginger
  • 6 small crystallised ginger balls, cut into small pieces
  • 50g chopped mixed nuts (I used chopped pecans, but any nuts are suitable)

Note

A delectable layered cake where the jam is baked inside along with a nutty streusel mixture, as well as being topped with a streusel layer too. The cake is perfect for any afternoon tea table, as well as being served warm as a "pudding cake" along with custard or cream. I used Mackays Rhubarb and Ginger Preserve, but you could use Mackays Raspberry Preserve and add almonds and ground cinnamon to the streusel mix, instead of the ginger.  Makes 16 generous slices/squares.

Directions

Step 1 Pre-heat oven to 180C/350F/Gas Mark 4 and grease and line a 28 x 18 (11" x 7") cake tin. Make the nutty streusal mixture by rubbing the butter into the flour and then adding the sugar, ground ginger, crystallised ginger pieces and the chopped nuts - set to one side until needed.
Step 2 Cream the margarine or butter together with the sugar until light and fluffy, and then add the beaten eggs with the milk.
Step 3 Fold in the flour and mix well.
Step 4 Spoon half of the cake mixture into the prepared cake tin. Drop spoons of the rhubarb and ginger preserve over the cake mixture and then scatter half of the nutty streusal mixture over the top of the jam.
Step 5 Cover with the remaining cake mixture and then the rest of the nutty streusal mixture and bake for 40 minutes, or until the cake is well risen, golden brown and firm to the touch.
Step 6 Allow the cake to cool in the tin before cutting into squares and serving with tea or coffee.
Step 7 This cake is also perfect for picnics, lunch boxes and when warmed up and served as a "pudding" cake. Can be frozen in slices.

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A "Secret" Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

A “Secret” Baked Layer Cake: Scottish Rhubarb & Ginger Crunchy Streusel Cake Recipe

Comments

  1. says

    such a homely and puddingy kind of cake which is exactly how I love ‘em… that hidden layer looks amazing… bet this would be divine served warm with cream or even custard… love it!

  2. says

    Yum. I absolutely love streusel cakes. The layer of gorgeous rhubarb and ginger conserve would be fabulous with the crunchy nuts, ginger chunks and moist cake! A fabulous invention Karen! You’ve done Mackays proud, methinks (wish that preserve was sold over here! I haven’t seen it before!)

    • says

      Thanks Laura, I am also a BIG fan of streusel cakes and as for Mackays, you MIGHT find their products in Australia, as there is often a strong Scottish presence in some areas, and New Zealand too of course; maybe a “British” shop, if such things exist? Karen

  3. says

    This looks beautifully light Karen and sounds delicious. Now if only the weather would improve, this would indeed be perfect for a picnic.

  4. says

    Ohh, now this is the perfect sit-down-with-a-cuppa-midafternoon treat! Lovely, lovely entry to TTT Karen and thank you SO MUCH for taking over for Part II later in the month xx

  5. Claire Appleton says

    This looks delicious! It sounds so nice how its crunchy but has soft sponge, think I need to get my baking equipment out! :)

  6. Steve G says

    Lovely cake found you via the Mackays web site, quick question
    for the almond and cinnamon cake would the proportions be the same ie 1/2 teaspoon and 50g , I assume you leave out the ginger? #
    Thanks
    Steve

  7. Sharon Hingley says

    This looks truly delicious. I love rhubarb and will definitely have to give this a go. Fabulous photos, I am feeling very peckish now.

  8. Claire Willmer says

    Wow such a lovely recipe great idea about freezing also as im sure it would get finished far too quickly in my house :) xx

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