Dairy Free Rhubarb and Orange Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the cake
255 g (9 oz) 1 3/4 cups of washed.trimmed and dried rhubarb, cut into 4 cm (1 1/2 inch) lengths
200 g (7 oz) 1 cup of caster (superfine) sugar
Finely grated zest and the juice of 1 orange
140 g (5 oz) 2/3 cup of Dairy free margarine, softened
2 large free-range eggs
85 g (3 oz) 9 tablespoons of rice flour
1 teaspoon of Gluten free baking powder
100 g (3 1/2 oz) 1 cup of desiccated (shredded) coconut
1 teaspoon of ground cinnamon
200 g (7 oz) 1 cup of caster (superfine) sugar
Finely grated zest and the juice of 1 orange
140 g (5 oz) 2/3 cup of Dairy free margarine, softened
2 large free-range eggs
85 g (3 oz) 9 tablespoons of rice flour
1 teaspoon of Gluten free baking powder
100 g (3 1/2 oz) 1 cup of desiccated (shredded) coconut
1 teaspoon of ground cinnamon
for the topping
30 g (1 oz) 2 tablespoons of Dairy free margarine
30 g (1 oz) 2 tablespoons of caster (superfine) sugar
85 g (3 oz) 3/4 cup of slivered (flaked) almonds
1 teaspoon of ground cinnamon
30 g (1 oz) 2 tablespoons of caster (superfine) sugar
85 g (3 oz) 3/4 cup of slivered (flaked) almonds
1 teaspoon of ground cinnamon
method
A deep-sided 20 cm (8 inch) loose-bottomed, non-stick cake tin, greased and lined with baking parchment (wax paper)
1. Preheat the oven to 180°C (350°F) gas 4
2. Put the rhubarb into a bowl with 55 g (2 oz) 1/4 cup of the sugar, the orange zest and juice. mix well and then cook in the microwave for about 4 minutes, or until the rhubarb is just cooked and all the juices have seeped out.
3. Drain the rhubarb in a sieve and keep the juice for something else as it is too good to waste!
4. In another bowl, beat the margarine and the remaining sugar together until light and fluffy.
5. Stir in the eggs, flour, baking powder, coconut and cinnamon as lightly and quickly as possible.
6. Mix the rhubarb into the cake mixture and transfer to the prepared tin.
7. Bake in the oven for about 40 minutes until well browned and fairly firm.
8. Meanwhile, melt all the topping ingredients together in a saucepan and stir over very low heat until the nuts are evenly coated.
9. Take the cake out of the oven and spread the nut mixture over the top of the cake.
10. Return the cake to the oven and bake for another 20 minutes. The cake should now be firm and springy to touch.
11. Leave the cake to cool in the tin for about 1 hour and then turn it onto a wire rack and remove the baking parchment (wax paper).
12. Serve in thick chunks and store any leftovers wrapped in clingfilm (plastic wrap) in an airtight container.
1. Preheat the oven to 180°C (350°F) gas 4
2. Put the rhubarb into a bowl with 55 g (2 oz) 1/4 cup of the sugar, the orange zest and juice. mix well and then cook in the microwave for about 4 minutes, or until the rhubarb is just cooked and all the juices have seeped out.
3. Drain the rhubarb in a sieve and keep the juice for something else as it is too good to waste!
4. In another bowl, beat the margarine and the remaining sugar together until light and fluffy.
5. Stir in the eggs, flour, baking powder, coconut and cinnamon as lightly and quickly as possible.
6. Mix the rhubarb into the cake mixture and transfer to the prepared tin.
7. Bake in the oven for about 40 minutes until well browned and fairly firm.
8. Meanwhile, melt all the topping ingredients together in a saucepan and stir over very low heat until the nuts are evenly coated.
9. Take the cake out of the oven and spread the nut mixture over the top of the cake.
10. Return the cake to the oven and bake for another 20 minutes. The cake should now be firm and springy to touch.
11. Leave the cake to cool in the tin for about 1 hour and then turn it onto a wire rack and remove the baking parchment (wax paper).
12. Serve in thick chunks and store any leftovers wrapped in clingfilm (plastic wrap) in an airtight container.
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