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!

 

Taz