Wednesday, 5 June 2013

Rhubarb, Orange and Ginger Squares- vegan

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.
If you need a few rhubarb-y cooking ideas, you might like:

Rhubarb and ginger jam
Lemon, ginger and rhubarb drink
Hot'n'sour rhubarb and orange chutney
Rhubarb pudding cake
Gingery rhubarb crumble

1 comment:

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