Spice up your life

Eat­ing cake is one of life’s guilty plea­sures, but with this tasty treat you can drop the guilt and just en­joy.

Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL – THE CAKER -

This is the sort of cake you can eat for break­fast and not feel an ounce of guilt be­cause in­stead of ic­ing, it’s topped with co­conut yo­gurt rip­pled with pas­tel pink rhubarb. The rhubarb is beau­ti­fully tart and works won­der­fully with the car­damom, but you can use any spice you like.

VEGAN RHUBARB AND CAR­DAMOM CAKE

Serves 10

FOR THE RHUBARB COMPOTE:

2 stems of rhubarb, washed and cut into 1cm chunks 1 tbsp or­ange juice

1 tbsp co­conut su­gar

FOR THE CAKE:

200g spelt or reg­u­lar flour

150g co­conut su­gar

100g ground al­monds

3 tsp ground car­damom

2 tsp bak­ing pow­der

½ cup al­mond or co­conut milk

1 tsp vanilla ex­tract

½ cup light olive oil

½ cup unsweet­ened co­conut yo­gurt

2 stems of rhubarb, washed and cut into 1cm chunks

FOR THE TOP­PING:

¾ cup unsweet­ened co­conut yo­gurt

FOR THE DEC­O­RA­TION:

Fresh flowers (op­tional)

First, make the rhubarb compote. Com­bine all the ingredients in a saucepan. Bring to a boil over a medium heat, stir­ring oc­ca­sion­ally. Con­tinue to sim­mer gen­tly for about five min­utes un­til the rhubarb is soft and fall­ing apart. Re­move from the heat and set aside to cool.

Pre­heat the oven to 170C on fan bake. Line a 20cm cake tin with bak­ing pa­per.

In the bowl of an elec­tric stand mixer, com­bine the flour, co­conut su­gar, ground al­monds, car­damom and bak­ing pow­der.

Grad­u­ally add the milk, vanilla and oil. Fi­nally, fold through the co­conut yo­gurt.

Spoon the bat­ter into the tin and spread out to the sides. Scat­ter over the rhubarb pieces and press them down lightly with a spoon.

Bake for ap­prox­i­mately 40 min­utes or un­til golden in colour, springy to the touch and a skewer in­serted in the cen­tre comes out clean.

Al­low the cake to cool for 10 min­utes be­fore turn­ing out onto a cool­ing rack.

In a bowl, swirl to­gether ½ cup of cooled rhubarb compote with the ¾ cup of co­conut yo­gurt.

Once the cake is com­pletely cool, top with the rhubarb yo­gurt mix­ture, dec­o­rate with some fresh flowers if us­ing, and serve im­me­di­ately.

Photograph

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