The most delicious combination of flavours work together to entice the taste buds in this very moist and soft cake. My first adventure into the world of rhubarb to create this delightful gluten and dairy free recipe. It could be a snack or dessert and with a firm consistency it cuts well and can be sliced, individually wrapped then frozen to keep on hand to have as required.
Step 1: One bunch rhubarb, half and orange, coconut oil/olive oil and maple syrup
The first part of making this recipe is to prepare the rhubarb. Cut the ends off one bunch of fresh rhubarb so you are left with just the pink stems and slice into small pieces. Place in a baking dish with one tablespoon of oil, the juice and zest of half an orange and one tablespoon of maple syrup (or equivalent sugar). Bake in a 180 degree celcius oven until soft.
Step 2: 1 1/2 cups cooled cooked rhubarb, 2 cups blanched almond meal, 1/2 cup coconut flour, 4 eggs, 1/2 cup coconut oil (soft), 1 teaspoon vanilla essence, 1 teaspoon baking soda, 1/4 cup maple syrup, 2 teaspoons cinnamon. Flaked almonds (for the top).
Place all of the ingredients except the cinnamon in a mixing bowl. Stir well. Add the cinnamon and just mix through.
Pour the batter into a greased and lined tin. Smooth with a spatula. I used a heart shaped tin which is a nice touch.
Add flaked almonds to the top of the cake.
Bake in a 180 degree celcius oven until firm. Remove from the oven and let cool for a while in the pan.
Use a knife to cut around the edges and carefully turn onto a cake rack.
I hope you enjoy this cake s much as l did.