Make the most of the summer rhubarb and create this delicious cake.
Top Tips:
Try using apple, pear or sultanas instead of rhubarb.
Gradually mix a little water at a time into icing sugar to make a topping for the cake. Flavour the icing with lemon, orange or chocolate powder. Sprinkle the cake with nuts or seeds of your choice.
Ingredients
½ cup self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch salt
½ cup ground almonds
11/2 cups cooked quinoa
1/3 cup sugar
3 eggs
¼ cup milk
¼ cup oil
1 tsp vanilla essence
11/2 cups chopped rhubarb
Icing and sprinkles, optional
Method
- Preheat the oven to 175C. Grease and line a 9inch cake tin with baking parchment.
- In a mixing bowl combine; flour, baking powder, bicarbonate soda, salt and ground almonds.
- In a food processor, whiz together the quinoa, sugar, eggs, milk oil and vanilla until well combined.
- Mix and fold the wet ingredients into the dry and add in the chopped rhubarb.
- Pour the batter into the prepared tin and bake for 35-45 minutes, or until a knife inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin slightly, before turning out on to a serving dish.
- Decorate with icing and sprinkles, if using
