August 12, 2016
|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
Comments will be approved before showing up.
Sign up for the latest on our new products, special offers, recipes... We'll never share your email address and won't bother you more than once a month
Spill the beans! Please get in touch by emailing firstname.lastname@example.org or calling 01986 467567
© 2017 Hodmedod's British Pulses & Grains.
Registered in England and Wales as Hodmedod Ltd, Holly Farm, Bressingham, Diss, Norfolk, IP22 2BG, UK; company number 08151811.
Our trading address is The Bean Store, Unit 8 Halesworth Business Centre, Norwich Road, Halesworth, Suffolk, IP19 8QJ, UK
Powered by Shopify