Main Course
Rhubarb & Orange Ancient Grain Cake
Ingredients
- 200 g wholemeal spelt flour
- 50 g almond flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 100 g coconut sugar
- 100 ml olive oil
- 2 eggs
- 1 tsp vanilla extract
- 2 oranges zest and juice
- 300 g rhubarb chopped
- 2 tbsp honey
- 1/4 cup chopped pistachios for topping
Method
- Preheat the oven to 180°C (160°C fan)/Gas 4. Grease and line a 20cm round cake tin.
- In a large bowl, whisk together the spelt flour, almond flour, baking powder, cinnamon, ginger, and salt.
- In another bowl, whisk together the coconut sugar, olive oil, eggs, vanilla extract, orange zest and juice.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Fold in the chopped rhubarb and pour the batter into the prepared tin.
- Bake the cake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake is baking, mix together the honey and 1 tbsp of orange juice to make a glaze.
- Once the cake is cooked, remove it from the oven and leave to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake is cooled, drizzle the honey and orange glaze over the top and sprinkle with chopped pistachios.
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