3/4 cup (165g) caster sugar
2 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (60g) almond meal
2 tbsp custard powder
1/2 cup (125ml) milk
3 trimmed stalks rhubarb, sliced
OR 2 pears, peeled, sliced thinly
OR 2 apples, peeled and sliced
1/2 cup(180g) apricot jam, warmed, strained
Custard
2 tbsp custard powder
2 tbsp caster sugar
1 cup (250ml) milk
1 tsp vanilla essence
20 g unsalted butter
preheat oven to moderate. Grease deep 22cm-round cake pan; line base and side with baking paper.
For custard, combine custard powder and sugar in small saucepan; using wooden spoon, gradually stir in milk. Stir over heat until mixture boils and thickens. Remove from heat, add vanilla and butter; stir until butter melts. Cover surface of custard completely with plastic wrap to prevent skin forming; cool to room temperature while you continue with the rest of the cake (do not refrigerate as mixture will not be spreadable).
Beat butter and sugar in medium bowl with electric mixer until light and fluffy; add eggs, one at a time, beating well between additions. Using wooden spoon, stir in flour, almond meal, custard powder and milk.
Using metal spatula, spread half of the cake mixture into prepared pan, top with half of the fruit.
Spread custard over fruit; spread remaining cake mixture over custard, top with remaining fruit.
Bake cake in moderate oven about 45 minutes. Stand cake 5 minutes then turn onto wire rack; turn top-side up, brush top with warm jam. Cool.
