It's our rhubarb season again and this big moist pillow of a cake has as already gone down well with gluten-avoiding - and, when I substituted the butter and milk - with dairy-free friends. For best results, allow time for all your ingredients to reach room temperature before mixing.
225g spelt flour, 1 tbsp baking powder (wheat free if avoiding gluten),1 tsp salt
1 1/2 tsp ground cinnamon, 200g ground almonds, 225g light brown sugar.
2 large eggs
75g butter and 250ml whole milk (or 3 tblsp olive oil and 250ml water if avoiding dairy)
1 small orange
300g rhubarb
3 tbsp Demerara sugar & 1 tsp ground cinnamon.
Preheat the oven to 190C/gas mark 5. Line a 23cm springform tin with baking paper.
Melt the butter and allow to cool. Grate the orange and squeeze its juice.
Chop the rhubarb into 2 cm lengths.
Mix the flour, ground almonds, light brown sugar, salt, baking powder, 1 tsp cinnamon and the orange zest in a large bowl. Whisk together the melted butter and eggs in a separate bowl, then whisk in the milk and orange juice. Fold the eggy mixture into the dry ingredients and mix lightly into a smooth batter with a knife.
Pour a third of the batter into the tin, scatter over half the rhubarb, add another third of batter and the rest of the rhubarb. Top with the remaining batter and sprinkle with the Demerara sugar and 1 teaspoon ground cinnamon.
Bake for about 50 minutes until the cake begins to shrink from the sides of the tin. Allow to cool for about 15 minutes before turning out onto a wire rack.
A very filling cake which lasts for days, so serve in small portions with a generous blob of plain Greek yogurt or vanilla ice cream and – if you have any to spare - some freshly stewed rhubarb.
What is Choosy Food about?
Choosy Food is a new way of thinking about how we eat now. As two old friends who've spent their happiest times cooking for family and friends, we've noticed a definite shift in the way we all prefer to eat. Gone are the days when plates were politely cleared. In this pick and mix world, everyone¹s as individualist about their food as in everything else they choose.
A few of us have discovered a genuine allergy. Allergic reactions are on the increase, particularly amongst children - with apparently inoffensive ingredients triggering symptoms which can range from a mild rash or bloating to a life-threatening event. The Choosy Food way of thinking was cooked up with them in mind.
More and more people are selective about food for other reasons, too. Vegetarians, of course, who range from strictly vegan to fish-, chicken-, even game-eating. And we're all highly health conscious now, careful about our weight, cholesterol, blood pressure or a fear of migraine. Some people have religious scruples about ingredients. And finally, there's a growing number of us who are just plain picky: our choices about what we will and won¹t eat is as changeable as fashion - but we both like fashion.
What's to be done? Some of us cope with a household that has one or more allergies, and one or more preferences. Most of us have experienced a moment when we cook up something new and delicious, but one of our guests (who used to eat everything) will sit back and declare: "I'm sorry, I don't eat that!" The Choosy Food website and blogspot are here to help. Of course there are a plethora of books and websites devoted to each individual condition - special ones for gluten allergies, or for organic eating, for low-fat alternatives, and so on and on. But ours is the only one that aims to cover the whole range of special eating. Here you will find recipes, tips, advice and above all lively writing about the food we all love, and the food we all need. Our aim is that food designed for special preferences doesn't have to be self-denying, or seem somehow lacking or dull. We devise really delicious recipes which everyone at the table can enjoy - including us!
A few of us have discovered a genuine allergy. Allergic reactions are on the increase, particularly amongst children - with apparently inoffensive ingredients triggering symptoms which can range from a mild rash or bloating to a life-threatening event. The Choosy Food way of thinking was cooked up with them in mind.
More and more people are selective about food for other reasons, too. Vegetarians, of course, who range from strictly vegan to fish-, chicken-, even game-eating. And we're all highly health conscious now, careful about our weight, cholesterol, blood pressure or a fear of migraine. Some people have religious scruples about ingredients. And finally, there's a growing number of us who are just plain picky: our choices about what we will and won¹t eat is as changeable as fashion - but we both like fashion.
What's to be done? Some of us cope with a household that has one or more allergies, and one or more preferences. Most of us have experienced a moment when we cook up something new and delicious, but one of our guests (who used to eat everything) will sit back and declare: "I'm sorry, I don't eat that!" The Choosy Food website and blogspot are here to help. Of course there are a plethora of books and websites devoted to each individual condition - special ones for gluten allergies, or for organic eating, for low-fat alternatives, and so on and on. But ours is the only one that aims to cover the whole range of special eating. Here you will find recipes, tips, advice and above all lively writing about the food we all love, and the food we all need. Our aim is that food designed for special preferences doesn't have to be self-denying, or seem somehow lacking or dull. We devise really delicious recipes which everyone at the table can enjoy - including us!
Thursday, 21 April 2011
Spelt rhubarb cake
Labels:
allergies,
brown sugar,
cinnamon,
dairy free,
gluten free,
ground almonds,
rhubarb,
spelt flour
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