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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Ingredients 225g self-raising flour 1 teaspoon baking powder 225g caster sugar 225g soft margarine 4 eggs Jam for filling Cream for filling
Preparation time: 15 minutes Cooking time: 25 minutes Tools: Creaming beater Equipment: 2 cake tins, greaseproof paper Difficulty: Easy
Method 1. Switch on the oven to 180°, 350F°, gas mark 4. Grease a sandwich cake tin with a little oil or margarine. 2. Place a circle of greaseproof paper in the bottom of two cake tins and grease the paper. 3. Place all the ingredients in the mixer bowl. 4. Attach the creaming beater and mix until light and fluffy. 5. Spread the mixture into the tins with a spatula and smooth the top. 6. Place in the oven for 20-25 minutes. Don’t forget to use oven gloves. 7. When the cakes are cooked they will have shrunk slightly from the sides of the tin. Press the tops lightly with your finger. If the cakes are cooked, they will spring back. 8. Put the cakes on a cooling rack. 9. When the cakes have cooled, spread the jam on one, then a layer of cream and place the strawberries around the edge of the cake. 10. Add the other cake and sprinkle with icing sugar to serve.
Rhubarb, Orange and Hazelnut Cake With Cream Cheese Icing and Rhubarb Compote
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