|Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour of Martin Wolfe's YQ population wheat with this delicious rhubarb cake.|
YQ is an incredibly diverse wheat population developed by Professor Martin Wolfe at Wakelyns Organic Argroforestry farm in Suffolk. Being a population means thousands of genetically distinct wheat plants being grown together in one field, as opposed to genetically homogeneous fields of modern hybrid wheats. YQ stands for this population’s great yield and quality.
Not only does its diversity make it incredibly resilient and a far more sustainable and environmentally friendly way to grow wheat, it also has an amazing, rich, distinct, unique and nutty flavour and beautiful texture, which all work together to lift this cake up. It’s so exciting to see more regenerative farmers in the UK growing it, as well as heritage varieties.
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This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.