You can use any liqueur for this cake, I just happened to have been to the BBC Good Food Show in Harrogate and bought a bottle of Rhucello. Fill with a complementary jam or preserve to match the liqueur that you use. e.g. A lemon curd filling and a lemon food colouring would be great if using Limoncello.
Rhubarb Liqueur Cake
For the cake
- 225 g Butter Softened
- 225 g White Caster Sugar
- 4 Medium Eggs Lightly Beaten
- 225 g Self Raising Flour sieved
- 5 tbs Rhubarb Liqueur
Filling and Buttercream coating
- 225 g Butter Softened
- 450 g Icing Sugar Sieved
- 3 tbs Rhubarb Liqueur
- 1/2 tablespoon Gel Food Colouring
- 3 or 4 tablespoons of Ready made Rhubarb Jam
Make the Cake
- Preheat the oven to 180deg Fan assisted. Grease and line the base of 2 x 8" loose bottomed sandwich tins.
- Using a hand mixer, beat together the butter and sugar until light and fluffy.
- While still beating, gradually add the eggs, adding a tablespoon of flour to help prevent curdling.
- Gently fold in the remaining sieved flour.
- Add 3 tablespoons of the Rhubarb Liqueur and mix until well combined. The remaining Liqueur will be used for soaking the cooked sponge.
- Bake in the oven for 20 – 25 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.
- Leave in the tins for a few moments before turning out onto a wire wrack to cool completely.
Filling a covering the cake
- Brush the remaining Rhubarb Liqueur, over the two cake layers. Leave to soak while you make the buttercream.
- Beat the butter until light and creamy. Gradually add the icing sugar and beat together until light, fluffy and paler in colour. This could take a few moments, much quicker if you use a hand mixer.
- Add the Rhubarb liqueur, adjusting the taste as required. You just need a hint of flavour, nothing should be overpowering. Take care not to add too much liquid as this will alter the texture of the buttercream.
- Gradually add the food colouring until you reach your required shade. Bearing in mind that your butter is still slightly yellow and will affect the resulting shade.
- Take one of the cake layers and spread with 2 tablespoons of Rhubarb Jam. If this layer is domed slightly either turn it over or slice off the top.
- Adjust the quantity of jam if needed.
- Spread a little of the buttercream on top of the jam.
- Sandwich the two cake layers together.
- Spread the whole cake with a thin layer of buttercream – this is called Crumb Coating. Leave to set for a few moments.
- Using a piping bag and your favourite nozzle, pipe the whole cake with the remaining buttercream, leaving a space in the centre for the remaining tablespoon/s of Rhubarb jam for decoration.