• Sarah L Samuels

👑 Rhubarb and Almond Cake with Pink Peppercorn Buttercream 👑

I made this cake for my entry into the Queen’s Platinum Pudding competition. I knew when I entered that it was probably a bit of a “marmite” cake with the unusual buttercream flavour!

When I had my cafe I used to make a loaf cake version of this cake and it was extremely popular. It is an oil based cake and is really light and fluffy and really tastes delicious.


I wanted to use a fruit in my cake that was typically British and would be in season in June. I decided on rhubarb, rhubarb jam and a bit of an unusual buttercream made with pink peppercorns!


Unfortunately I was not shortlisted and didn’t win but I did enjoy developing this recipe and entering the competition so I thought I would share the recipe with you!



Jump to recipe


To start pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line 3 x 20cm (8”) round tins.


Whisk the sugar, eggs, oil and almond essence until light and fluffy.



Add flour, baking powder and ground almonds and fold until all the flour is combined. Then fold in the rhubarb



Divide equally between the three prepared tins.



Bake in the oven for 20-25 minutes or until cake tester comes out clean.


Leave to cool then turn out onto wire cooling racks until cold.



To make the icing put the cubed soft butter in the bowl of a stand mixer or in a bowl and use a hand mixer. Whisk until it is light and fluffy and lighter in colour.



Add the sieved icing sugar, vanilla bean paste and pink food colouring (if using).


Whisk again until light and fluffy. Add some milk gradually until the buttercream is a soft enough consistency for piping.



Finally add 3 tsp of the crushed pink peppercorns and whisk again.


You can crush the peppercorns in a pestle and mortar or put in a plastic bag and bash with a wooden spoon or rolling pin.



You can either spread a layer or pipe the icing on the cakes.


To pipe the icing use an icing bag fitted with a Wilton 1A nozzle.



On a plate or cake stand place the first cake and start piping from the outside in a ring of equally sized round shapes.



Drizzle half of the rhubarb jam on top of the buttercream the place the next layer of cake on top and repeat.



Finally add the last layer and repeat with only the buttercream and finally sprinkle the remaining crushed peppercorns over the top layer.


👑Rhubarb and Almond Cake with Pink Peppercorn Buttercream👑


Sarah’s servings: 12

Baking time: 20-25 minutes


Ingredients:


Cake

285g Caster Sugar

5 Large eggs

300ml Sunflower oil

1 1/2 tsp Almond essence

300g Self Raising Flour

1 1/2 tsp Baking powder

65g Ground almonds

250g Rhubarb (cut into 1cm pieces)

Icing

250g Soft unsalted butter

500g Sieved icing sugar 1 tsp Vanilla bean paste

4 tsp Crushed pink peppercorns

2-3 Drop of pink food colouring (optional)

2-3 Tbsp milk

8 Tbsp Rhubarb Jam


Method:

  1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease and line 3 x 20cm (8”)round tins.

  3. Whisk the sugar, eggs, oil and almond essence until light and fluffy.

  4. Add flour, baking powder and ground almonds and fold until all the flour is combined.

  5. Fold in the rhubarb and divide equally between the three prepared tins.

  6. Bake in the oven for 20-25 minutes or until cake tester comes out clean.

  7. Leave to cool then turn out onto wire cooling racks until cold.

  8. To make the icing put the cubed soft butter in the bowl of a stand mixer or in a bowl and use a hand mixer. Whisk until it is light and fluffy and lighter in colour.

  9. Add the sieved icing sugar, vanilla bean paste and pink food colouring (if using).

  10. Whisk again until light and fluffy. Add some milk gradually until the buttercream is a soft enough consistency for piping.

  11. Finally add 3 tsp of the crushed pink peppercorns and whisk again. You can crush the peppercorns in a pestle and mortar or put in a plastic bag and bash with a wooden spoon or rolling pin.

  12. You can either spread a layer or pipe the icing on the cakes.

  13. To pipe the icing use an icing bag fitted with a Wilton 1A nozzle.

  14. On a plate or cake stand place the first cake and start piping from the outside in a ring of equally sized round shapes.

  15. Drizzle half of the rhubarb jam on top of the buttercream the place the next layer of cake on top and repeat.

  16. Finally add the last layer and repeat with only the buttercream and finally sprinkle the remaining crushed peppercorns over the top layer.



Download recipe

RhubarbAlmondPinkPeppercornButtercream
.pdf
Download PDF • 109KB

Sarah’s extra slice......

Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have lovely light and fluffy cakes.


It is worth getting a decent almond essence for the cakes so the taste is not too artificial.

I like to use vanilla bean paste in my icing but a vanilla essence would be fine but it just doesn’t have the depth of flavour the paste has.




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