Rhubarb and Ginger Quinoa Cake

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

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

Pre-heat the oven, and line a 2lb loaf tin
Cream the coconut oil and sugar together then gradually add the eggs.
Mix the flour and other dry ingredients together and stir into the mixture.
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.
Put the mixture into the prepared tin, smoothing out with your hand.
Bake for 45 minutes but check after 35.
Remove from tin and cool on rack or it will get soggy on the bottom.
It will keep for 3 days and best stored in the fridge. It also freezes well and can be done so in slices.

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