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

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METHOD:

Stewed Rhubarb

1. Place in large saucepan and place remaining ingredients over the top.
2. Bring to a boil and simmer gently until soft, about 10 minutes until rhubarb is cooked but still holds it shape.
3. Take two cups of rhubarb for Xmas recipe and set aside and place remaining rhubarb in fridge for use on Boxing Day.

Cake

1. Preheat the oven to 170°C/340°F Gas Mark 4 and grease an 18cm round cake tin.
2. 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.
3. Add rhubarb and fold in lightly.
4. Spoon the mixture into the prepared tin and bake for 45-55 minutes, or until the cake springs back when pressed in the centre
5. Sprinkle with topping mixture.
6. 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/