|Soft and spongy underneath with just a hint of spice; moist and fruity on top...|
This is yet another way of combining rhubarb, ginger and orange flavours, and of using up the great quantities of rhubarb that our allotment yields us. The ginger looks like a lot in the recipe, but really once the cake is baked it appears as more of a subtle aftertaste. The following makes enough for 16 squares, baked in a large rectangular tin.
400g self-raising flour
4 tsps baking powder
200dg demerara sugar
150ml coconut oil (liquefied)
150ml orange juice
250ml soya (or other plant) milk
350-400g fresh rhubarb, sliced
2 tabs powdered ginger
2 tabs grated orange peel
- First, preheat the oven and prepare the cake tin, wash and slice the rhubarb then juice and grate the orange. You are now ready to start putting the cake together!
- Mix together the flour, baking powder, sugar and ginger in a large bowl.
- In a separate container mix the oil, 1 tab of the peel and the soya milk.
- Add the wet to the dry mixture, and lastly beat in the orange juice. Spread into a prepared cake tin or mould- it needs to be at least a couple of centimetres deep, but not too deep as it rises.
- Quickly (you have to get it into the oven asap) scatter the rhubarb slices on top and finish with the rest of the orange peel and a sprinkling of sugar if you like.
- Bake for 20-25 mins at 180c until a skewer inserted comes out clean.
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