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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

RHUBARB, GINGER & CARROT CAKE

I’m constantly searching for different food combinations, so I hope you like the taste of tart rhubarb and sweet carrot with a zing of ginger, which I ramped up quite a bit, so be sure to use fresh ginger to get the full taste effect. I created this recipe in early spring, when the mornings were still frosty and rhubarb had just appeared in the markets, when a little piece of cake with hot tea was just the thing you needed for afternoon tea or for when the children came home from school ravenous, yet it wasn’t dinnertime.    

It’s now the last days of spring, and since spring weather is cold one day and hot the next, cake is definitely still on the menu. 

If you’re from the northern hemisphere and are welcoming winter, and rhubarb is obviously not available, you could swap the rhubarb for apple and the cake would be just as delicious. If substituting apple, you could add ¾ cup of walnut pieces for crunch. 

Health benefits –

·       Rhubarb has the lowest calories of any vegetable, is high of fibre and vitamins.

·       Ginger is most frequently used to aid digestion, is known to relieve nausea and morning sickness, and is helpful to those who suffer from motion sickness.

RHUBARB, GINGER & CARROT CAKE

Makes 2 x 22 cm (8½ inch) cakes

V, GF, DF, SF

 

2 tablespoons chia seeds

½ cup water

2 cups wholemeal spelt flour OR brown rice flour for GF

½ cup almond meal

½ cup coconut sugar

1 teaspoon ground cinnamon

4 teaspoons ground ginger

1 teaspoon ground cardamom

½ teaspoon sea salt

2 teaspoons baking powder

2 cups rhubarb, chopped into small pieces (1 cup reserved for topping)

1 cup carrots, grated finely, press between absorbent paper

1 cup milk – nut, seed, rice

¼ cup maple syrup

1 teaspoon apple cider vinegar

3 tablespoons fresh ginger, minced

 

Preheat oven to 180’C (350’F/Gas 4). Grease two baking trays with coconut oil. Soak chia seeds and water in a small bowl, and set aside for 15 minutes. Chop rhubarb and grate carrots.

In a large bowl, add spelt flour or rice flour, almond flour, coconut sugar, cinnamon, ground ginger, cardamom, salt, baking powder and remove lumps, and stir to combine. In another bowl, add milk, maple syrup, chia mixture and fresh ginger, and stir to combine. Add wet ingredients to the dry ingredients and whisk to combine. Add apple cider vinegar and whisk gently. Fold in the 1 cup rhubarb and carrot. Pour the mixture into the baking tray and spread the remaining rhubarb pieces on top. Bake the cakes for 30-35 minutes in an oven. If the cakes start to get too dark in colour, cover with foil. Remove from the oven and let cool for at least 10 minutes before removing from baking tray. May enjoy warm.

Enjoy!