Tuesday, March 5, 2013

Rhubarb, Coconut and Almond Cake

I've been baking! I feel like i've not shared a recipe in a while. Maybe I have but I can't remember. On my weekend just past, I made this cake for our afternoon tea's this week. Its delicious and is still dense (i'm eating some now) and is yum with a cup of tea and crafting!

You will need:
2 1/2 cups spelt flour or regular flour
2 tsp baking powder
1/4 tsp bi carb soda
1/2 cup desiccated coconut
1/2 cup chopped almonds
1 ripe banana, mashed
1 cup stewed and sweetend rhubarb
60 gm coconut oil or butter
1/2 cup honey
225ml milk
2 eggs, lightly beaten
For the topping you have two choices..A simple cream cheese icing or coconut sugar/brown sugar generously sprinked ontop. We chose the sugar.
First, preheat your oven to 170C and line a loaf tin with baking paper.
Into a large bowl, combine the flour, baking powder, bicarb soda, almonds and coconut. Add the banana and rhubarb.
Gently heat the coconut oil and honey until warmed then pour into a bowl with the milk and eggs, mixing well. Pour this over the dry ingredients and combine well. Pour into the tin. If doing a sugary topping, sprinkle generous amounts of sugar on cake before baking and bake for about 45- 60 min or until skewer comes out clean.
Let cool before serving or icing. It's lovely served with berries and a cup of tea.
If you make this, I hope you enjoy it as much as we are!