Custard Cake with Raspberries
I have been away to Devon to stay at "Gidleigh Park Hotel" which was my prize for winning the uniform foodies competition last year. I had a fabulous time, the beauty of the place right in the heart of the green Devon countryside was breathtaking. I came back incredibly inspired by Michael Caines' cuisine. The food was incredible but I will tell you all about it in my next post.
When I got back I made a cake I wanted to test a while ago. It is known as "the magic cake" because you only make one batter but you get two or three layers of different consistencies.
I have added raspberries to the basic recipe. It is quite interesting how you end up, in my case, with two layers one with sponge and one with custard even if you only make one batter.
When you pour the mixture onto your baking tray it is indeed very runny but it will set in the oven. After cooking it goes in the fridge for one hour then this delicacy will be ready to be enjoyed with every mouthful.
It is indeed a melt in your mouth "custard like" cake and the raspberries seem to combine perfectly with the softness of the custard. You could swap the raspberries for chocolate chips, add orange zest, use other fruit of your choice or just simply leave it plain.
- Prep Time : 20 minutes
- Cook Time : 60 minutes
Ingredients
- eggs - 4
- flour - 115 g - 1 cup
- butter - 125 g - 1/2 cup
- lemon - 1
- milk - 500 ml - 17 fluid oz
- water - 1 tbsp
- sugar - 150 g - ¾ cup
- vanilla essence - 1 tsp
- raspberries - 180 g - 1 + 1/2 cup
- confectionery (icing) sugar - to sprinkle
Instructions
Melt the butter in the microwave or in a saucepan over a low heat. Set aside and let it cool down.
Whip the yolks with the sugar and the water until pale and creamy.
Add the vanilla essence, the lemon zest, the melted butter, the sifted flour and slowly the milk.
Whip the egg whites to a firm consistency with a tsp of lemon juice then gently incorporate it into the mixture. Add the raspberries as well.
Stir well (but gently) until you have a smooth runny consistency.
Pour it on a greased baking tray (or you can use baking paper instead) and cook for 1 hour at 150C - 300 F
When it is cooked let it cool down and put it in the fridge for 1 hour. Dust with confectionery sugar and cut it into slices.
I am entering this to Credit Crunch Munch with Elizabeth's Kitchen Diary on behalf of Fuss Free Flavours and Fab Food 4 All) and Tasty Tuesdays with Honest Mum and with Recipe of the Week.
(6 votes, average: 2.67 out of 5)
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This is what they called magic cake…gorgeous layers and I love the flavours.
In effetti è proprio magica questa torta, ha un’aspetto stupendo ed è anche facile da fare, devo provarla! Un abbraccio!
This look absolutely delicious Alida!!
delizioso!!!
These sound so good, great with a nice cup of tea.
Dear Alida,
Sorry, I am trying to catch up with all of my favorite blogs…This recipe looks so luscious. This custard cake with raspberries is right up my alley. You have it all, custard, cake and berries all wrapped in one beautiful cake. I am so happy for you that you enjoyed your get-a- way at the Gidleigh Park Hotel. Must have been so much fun and relaxing. But so glad that you were inspired to make this light and fluffy cake. I have to try this put this one on my to make list. Thanks for sharing…
hope that you have a wonderful week.
Dottie 🙂
What a gorgeous cake and I just love the shot of the flour being sifted! Sounds like you had a brilliant time in Devon! Thank you for entering #creditcrunchmunch:-)
Wow! Custard and raspberries – these bars are so good!!! Stopping by from #recipeoftheweek 😉
It’s very strange how it separates like that. Magic indeed! Love the idea of custard and raspberry…. nice twist!
What size baking pan for the Custard and Rasberry Cake?
Thank You.
Hi Pat,
I have used a rectangular baking tray 33 X 24 cm (13 x 9.4 inch). I use that to bake my pizza too.
Simply gorgeous! Lovely recipe and photos – thank you for sharing with Credit Crunch Munch!
Thank u for your reply, now I can make this luscious looking dessert. Can I use blackberries instead of raspberries.
Sure, blackberries will be just as delicious!
help—what size baking dish?/ you call it a tray, I am not familiar with that trerm is it 9×14, 8×8 please i really want to make this cake thank you
Hello!
I have used a rectangular baking tray measuring 13×18 cm. It does not matter if it is slightly larger or smaller.
Hello, Can you tell me how long can you leave this cake out of the refrigerator before it might spoil?
Hi Annebelle,
As the eggs are cooked I am sure it will last well for a day out the fridge, but if it is very hot (like in the middle of summer) I’d rather not leave it out for too long.
facile e delizioso, due qualità che mi piacciono tanto ! Buon fine settimana !
Grazie 1000 Chiara!