Get smouldering as your as your pleasure tool(s) start to rise…
Citrusy orange nicely balanced with tangy hints of rhubarb spatially littered across this moist gluten-free Rhubarb and Orange Cake. You’ll be biting into mouthful upon mouthful of pure ecstasy.
- When you’re got an afternoon tea party organised with the girls and you’re wanting something to go very nicely with a cuppa
- When you’ve got kiddies running round and round and they need a little quietening down for a moments while you catch your breath
- When you’re harking for some downtime and you just want to enjoy the suns rays with a little treat
Thank Marco Polo who’s attributed to originally importing this Rhubarb to the Europeans. Not sure where we’d be without this sour-tasting veg.
Tag me on @ethivegan to show me what you’ve made and let me know you’re happy for me to share.
- 300g rhubarb
- 200g millet
- 100g polenta
- 40g flaxseeds
- 40g oats
- 60g tapioca flour
- 150g raw unrefined cane sugar
- 2 tsp baking soda
- Pinch of salt
- 110ml olive oil
- 160g orange pulp
- 45ml filtered water
- Pre-heat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Line a small loaf tins with oil.
- Grind the millet finely in a high-speed blender and transfer to a mixing bowl.
- Then grind the flaxseeds, oats, sugar and salt and mix into the millet. Add in the tapioca flour and baking powder. Mix well with a spatula
- Dice the rhubarb and toss into the mixing bowl. about 3 quarters of the rhubarb (about 225g). Give it a good stir.
- Peel orange(s) and measure the flesh to 160g. Place in a high-speed blender. Add to the mixing bowl. Be careful not to over stir. You only need to mix it in. The ingredients will rise.
- Transfer the batter to the cake tins.
- Lightly cover the tins with aluminium foil for 25 minutes. Remove the foil and bake for a further 5 minutes, as the topping turns to a golden brown.
- Test that the cake is baked through by using a skewer or knife. The cake is baked if it comes out clean.
- Place the cake on a cooling surface and serve at room temperature. Keep in a sealed container as necessary.