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Method
Step 1
Pre-heat oven to 180°, line baking tray and cake tin with baking parchment.
Step 2
Meanwhile, in a bowl add the eggs, cream, whole milk, vanilla essence and Golden Lo Han Guo | 40% Mogroside V. Whisk together.
Step 3
Cut Rhubarb into 2cm segments and put into oven proof dish. Add the Lo Han Guo, Vanilla Essence and Orange Zest. Give it all a good mix then pop into the oven.
Step 4
Take the Rhubarb out of the oven after 15 minutes or once tender and leave to cool for a few minutes.
Step 5
In a large mixing bowl, add the raspberries, dark chocolate, flaked almonds and the cooked Rhubarb. Mix all together.
Step 6
Layer the cake tin with brioche, then add a layer of the Rhubarb Mixture, then another layer of Brioche and finally another layer of the Rhubarb.
Step 7
Gradually pour the Buttery Liquid Mixture over the cake, let the liquid soak in before adding more.
Step 8
Pop in the oven to bake for about 75 minutes or until golden.
Step 9
Allow to cool before serving with either a little cream or custard.
Ingredients
- 4-5 stems rhubarb
- 1/8 Teaspoon Lo Han Guo
- finely granted zest of ½ orange
- 1 teaspoon vanilla essence
- 6 eggs
- 1 cup cream
- 2 cups whole milk
- 1 tsp Golden Lo Han Guo | 25% Mogroside V
- 1 teaspoon vanilla Essence
- 180g dark chocolate, roughly chopped
- ¾ cup flaked almonds
- 2½ cups raspberries, fresh or frozen
- 900g Brioche
- Vanilla Custard, to serve
