2 tbsp rhubarb jam (reserved from the jam filling)
1 tbsp unsalted butter, melted
1 cup icing sugar
Strawberries, to decorate
To make the jam:
Roughly chop the rhubarb into 4-5cm thick pieces.
In a small non-stick saucepan, combine rhubarb, lemon juice, sugar and spice and bring to a low simmer. Stirring occasionally, cook until the rhubarb has fully broken down and the jam has thickened, about 15 minutes. Remove from the heat and stir in vanilla. Set aside to cool.
For the cake:
Preheat oven to 180°C (conventional) and grease two 20cm round springform cake tins. You can line the bottom of the tin with baking paper if you wish.
In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy, about 3-5 minutes. Add in the eggs one at a time, mixing well in between each.
Sift the flour into the same mixing bowl, then add spice, a pinch of salt and gently fold them into the wet mixture with a spatula. Add the milk to loosen the batter and mix until all ingredients are well incorporated.
Divide the batter evenly between the prepared cake tins, using the back of a spoon to smooth the tops over. Bake for 25 minutes or until the cake bases are golden and springy to touch.
Remove from the oven and let the cakes rest in their tin for a few minutes before transferring them on a wire rack to cool.
While the cake is cooling, prepare the cream filling and the icing. In a medium mixing bowl, add the cream, vanilla and icing sugar and whip until stiff peaks form.
To make the icing:
To make the rhubarb icing, combine the reserved rhubarb jam with the melted butter and icing sugar. Whisk until a smooth, pink glaze forms. Add more icing sugar if it feels too runny or a splash of water if it is too dry.
Once the cake bases are completely cooled, generously spread the remaining rhubarb jam over the top of each cake. Pipe or spread the whipped cream over one of the cakes, then flip the second cake over it so the jam layer faces the cream layer. This will also allow for the flat side of one cake to be at the top, making it easier to decorate the cake with icing. Pour the icing over the top of your cake and decorate with fresh strawberries.