Festive Almond, cinnamon and rhubarb cake
Makes one cake
INGREDIENTS:
Firstly make stewed Rhubarb
- 750gm rhubarb trimmed and chopped into 2-3 inch pieces
- 75g coconut sugar or sweetener of choice
- 1 small orange, zested and juiced 1 inch knob ginger grated 1 tsp vanilla bean powder
- 1⁄4 cup water
Cake
- 60g butter
- 1 tsp finely grated lemon rind
- 1 1⁄2 cups (300g) coconut sugar
- 2 eggs
- 2 cups almond meal
- 1⁄2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1⁄2 tsp grated nutmeg
- 1⁄4 tsp sea salt
- 1⁄2 cup coconut cream
- 2 cups cooked rhubarb
METHOD:
Stewed Rhubarb
- Place in large saucepan and place remaining ingredients over the top.
- Bring to a boil and simmer gently until soft, about 10 minutes until rhubarb is cooked but still holds it shape.
- Take two cups of rhubarb for Xmas recipe and set aside and place remaining rhubarb in fridge for use on Boxing Day.
Cake
- Preheat the oven to 170°C/340°F Gas Mark 4 and grease an 18cm round cake tin.
- In a bowl beat butter, rind, coconut sugar and eggs and stir in almond flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, salt, and coconut milk and stir to combine.
- Add rhubarb and fold in lightly.
- Spoon the mixture into the prepared tin and bake for 45-55 minutes, or until the cake springs back when pressed in the centre
- Sprinkle with topping mixture.
- Let cool and then turn out onto a wire rack to continue to cool.
This recipe has been kindly shared by Lee Holmes from:
www.superchargedfood.com/blog/christmas/a-sustainable-christmas-recipes/