Strawberry Custard Teacake/ Kek Strawberry Kastard

 

Moist crumb scented with citrus goodness (of orange zest and juice) and nutty almond, layered with creamy, velvety vanilla custard and topped with tart strawberries plus more almond - what more could you ask for in a cake? Go make this now!

Strawberry and Custard Teacake
Source: The Austalian Women's Weekly

Ingredients: 
250g butter, softened

2 tablespoons finely grated orange rind
1 1/2 cups (330g) caster sugar *I used 270g
4 eggs
1 1/2 cups (225g) self-raising flour, sifted
1/2 cup (75g) plain flour, sifted
2 tablespoons fresh orange juice *I used 3 1/2 tbsp
1/2 cup (60g) ground almonds (almond meal)
150g fresh or frozen raspberries *I used strawberry
1/4 cup (20g) flaked almonds *I used nibbed almond
icing sugar, thickened cream for serving

CUSTARD
2 tablespoons custard powder
1/4 cup (55g) caster sugar
1 cup (250ml) milk
20g butter, chopped
1 teaspoon vanilla extract

Method: 

1. CUSTARD: Combine the custard powder and sugar in a small saucepan; gradually stir in the milk. Cook, stirring, until mixture boils and thickens. Remove from heat, stir in butter and vanilla. Press a piece of plastic wrap over the surface of the custard to prevent a skin forming; Refrigerate until cold.
2. Preheat oven to 170°C (150°C fan-forced). Grease a deep 22cm springform cake pan. Line base and side with baking paper.
3. Beat butter, rind and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Gradually fold in combined sifted flours, orange juice, then almond meal.
4. Spread two-thirds of the cake mixture into the prepared pan. Dollop small spoonfuls of custard over cake mixture. Spoon the remaining cake mixture over custard: carefully spread with spatula to completely cover the custard. Sprinkle over raspberries, then flaked almonds.
5. Bake for about 1 hour 25 minutes or until cooked when tested. Cool cake in pan. Transfer cake to cake stand and dust with sifted icing sugar. Serve with thickened cream, if desired.

*Suitable to freeze. Not suitable to microwave.

 

Kek Kastard Strawberry 
Sumber: The Austalian Women's Weekly

Bahan-bahan: 
250g mentega, suhu bilik

2 sudu besar parutan kulit oren (orange zest)
1 1/2 cawan (330g) gula kaster *saya guna 270g
4 biji telur
1 1/2 cawan (225g) tepung naik sendiri, diayak
1/2 cawan (75g) tepung gandum, diayak
2 sudu besar jus oren segar *saya guna 3 1/2 sb
1/2 cawan (60g) serbuk badam (badam dikisar halus)
150g strawberry segar
1/4 cawan (20g) kepingan badam

KASTARD
2 sudu besar serbuk kastard
1/4 cawan (55g) gula kaster
1 cawan (250ml) susu segar
20g mentega, didadu
1 sudu kecil esen vanilla

Cara-cara: 
1. KASTARD: Satukan serbuk kastard, gula dan susu dalam kuali. Kacau atas api sederhana hingga pekat. Alihkan dari dapur dan masukkan mentega dan esen vanilla. Sejukkan.
2. Panaskan oven kepada suhu 170°C (150°C fan-forced). Griskan springform pan berukuran 22cm dan alas dengan baking paper.
3. Dalam mangkuk besar, pukul mentega, parutan kulit oren dan gula hingga ringan dan gebu. Selepas itu, masukkan kedua-dua tepung yang diayak, jus oren segar dan serbuk badam. Kacau sebati dengan kaedah kaup balik. Gradually fold in combined sifted flours, orange juice, then almond meal.
4. Tuang 2/3 daripada adunan kek ke dalam springform pan tadi dan ratakan. Tuang kastard yang telah sejuk, ratakan. Selepas itu, masukkan adunan kek selebihnya dan akhir sekali tabur strawberry dan kepingan badam. 
5. Bakar selama 1 jam 25 minit atau sehingga masak sepenuhnya. Sejukkan kek di dalam loyang.