Rhubarb, Orange and Poppyseed Cake

Just like a nourishing slice of sunshine.

Ingredients

Dry:

• 2 cups almond meal

• ½ cup spelt flour (for gluten-free flour option, buckwheat or brown rice works well)

• 2 tbsp poppy seeds

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of sea salt

Wet:

• 3 large eggs

• ½ cup olive oil or melted coconut oil

• ½ cup maple syrup or raw honey

• Zest of 2 oranges

• Juice of 1 orange

• 1 tsp vanilla extract

Filling & Topping:

• 2 cups rhubarb, chopped into 2-3 cm pieces (+ a few pieces to place ontop for decoration).

• 2 tbsp coconut sugar or maple syrup (optional, if rhubarb is very tart)

  
  

  
  

Directions

1. Preheat oven to 170°C and line a 20cm round cake tin with baking paper. Place the rhubarb chunks in a saucepan with ½ cup of water. Bring to a boil, then reduce to a gentle simmer and cook until the rhubarb is soft and breaks down. Drain, remove from heat and set aside.

2. Combine almond meal, flour, poppy seeds, baking powder, baking soda, and salt in a bowl.

3. In another bowl, whisk together eggs, oil, maple syrup, orange zest, orange juice, and vanilla.

4. Gently fold the wet mixture into the dry ingredients until just combined. Stir through the rhubarb. Pour batter into the prepared tin and scatter remaining rhubarb on top.

5. Bake for 40-50 minutes, until golden and a skewer inserted comes out clean. Allow to cool before slicing.

Notes:

• Delicious served warm with a dollop of coconut yoghurt or pure whipped cream. Enjoy x