Rhubarb and Ginger Quinoa Cake

Rhubarb and Ginger Quinoa Cake

by Gabriel Titchiner

This mouthwatering Rhubarb and Ginger cake comes in from Maggie Franks, and makes excellent use of our Quinoa Flour. Beautifully moist and full of flavour, it is the perfect accompaniment to a nice hot cup of tea or coffee.

Maggie is well known to us here at Hodmedod's as the owner of Delicious-Nutritious, and as such we are very excited to be sharing one of her recipes. This delicious Rhubarb and Ginger cake is sure to become a household favourite. Perfect for our Bean Store coffee break (we like a good cake), or served at a special occasion, this it'll keep well for three days, or can be frozen and then enjoyed at a later date, a perfect desert for a packed lunch or impromptu mid-morning snack. Best of all, it's gluten free!

Preparation time: 30 mins | Cooking time: 35-45 mins | Total time: 65-75 mins | Oven Temperature: 180C : 350F : Gas Mark 4

Serves: 8

Ingredients

  • 250g Quinoa Flour
  • 1 tsp xanthan gum
  • 4 tsp baking powder
  • ½ tsp cinnamon
  • 1 tsp ground ginger
  • 150g coconut oil
  • 150g coconut palm sugar (or soft brown)
  • 3 eggs
  • 300g rhubarb cut into 2cm chunks

Method

  1. Pre-heat the oven, and line a 2lb loaf tin
  2. Cream the coconut oil and sugar together then gradually add the eggs.
  3. Mix the flour and other dry ingredients together and stir into the mixture.
  4. Stir in the rhubarb. This will be quite tricky as the mixture will be thick and quite dough-like so using your hands is easiest. The rhubarb will produce the moisture for the cake upon baking.
  5. Put the mixture into the prepared tin, smoothing out with your hand.
  6. Bake for 45 minutes but check after 35.
  7. Remove from tin and cool on rack or it will get soggy on the bottom.
  8. It will keep for 3 days and best stored in the fridge. It also freezes well and can be done so in slices.



Gabriel Titchiner
Gabriel Titchiner

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More