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 Cake! I 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
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
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
Scottish Rhubarb & Ginger Crunchy Streusel Cake
Print recipe
| 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 |
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
this looks delicious, I adore rhubarb!
Thanks Anthony! I popped half of it in the freezer, as we kept eating it! Karen
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!
PERFECT with cream or custard Dom!
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!)
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
I could make this for the school cake sale (omitting the nuts). Fabulous recipe!
Thanks Maya!
A cup of tea or a bowl of custard would go equally well with this lovely sounding cake.
I agree and a BOWL of custard would be amazing! Karen
I really love this cake and love this recipe sounds like our kuchen we make here; delicious:)
Thanks so much Gloria, it was very much enjoyed! Karen
Custard or double cream? Or icecream? Divine cake!
This looks beautifully light Karen and sounds delicious. Now if only the weather would improve, this would indeed be perfect for a picnic.
mmm looks delicious would be perfect to pack for a picnic
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
I wondered where you were getting your Scottish Rhubarb! Mackays do make great jam and htis is a lovely idea for a cake.
such a great cake looks great and tasty 🙂 Thank you !
tweeted to share 🙂
I’ve never grown rhubarb or ginger – must give them a try. Shared on Twitter: https://twitter.com/maisietoo/status/346526342818439168
Yummy! Shared via G+
Sounds lovely – love Rhubarb and Ginger!
Shared on Facebook! Thanks xxx
Looks scrummy! Shared on Twitter: https://twitter.com/maisietoo/status/352297079420358656
A lovely picnic idea, and any crumbs can be left for the birds. Shared on Twitter: https://twitter.com/maisietoo/status/353044261131927552
The Streusel is like a crumble. Really want to make this cake. Shared on Twitter: https://twitter.com/maisietoo/status/353382088835215360
This looks delicious! It sounds so nice how its crunchy but has soft sponge, think I need to get my baking equipment out! 🙂
Yum! this looks really good 🙂 i’m going to have to make this for afternoon tea!
This looks lovely, and unlike my usual choice of chocolate cake, it won’t melt in the sun 🙂
Thanks for the recipe. Have shared on Twitter again: https://twitter.com/maisietoo/status/355186854208864258
Fantastic recipe,going to have to try it,sounds gorgeous 🙂
Looks Yummy!
this looks fabulous! sharing on twitter
Shared again on Twitter,
@maisietoo
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
Thanks Steve! Yes, the proportions would be the same and yes, you leave out the ginger too! Karen
I need to remember this one for when I have a glut of rhubarb next year. It looks delicious.
Great recipe I love rhubarb, must give this a try
This looks truly delicious. I love rhubarb and will definitely have to give this a go. Fabulous photos, I am feeling very peckish now.
I love rhubarb
Gonna give this a try when kids are at nursery this morning. Looks lovely
Wow such a lovely recipe great idea about freezing also as im sure it would get finished far too quickly in my house 🙂 xx
Great with a lovely creamy homemade custard
This cake looks absolutely delicious and I am determined to have a go for Valentines.
Wow, this looks SO good!
Thanks so much Eleni! Didn’t we meet at FBC 13? Lovely to see you here!
Gorgoues cake Karen, I feel so behind the times as i’ve nver actually made a Streusal Cake so really must right this wrong soon although I’d probably use some of my own jam:-)
Thanks Camilla! And I am sure some of your lovely home-made jam would be stellar if used in this cake! Karen